How to make Vegan Mushroom Potato Croquettes
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Impress your guests with these wonderfully crispy potato croquettes.
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We made them with a yummy filling of smoky mushrooms and creamy mashed potatoes — no bechamel or eggs needed.
Peel and chop the potatoes into chunks. Add them to a pot of salted boiling water, and cook them for 20 minutes until soft.
Sizzle the mushrooms in a skillet with oil, smoked paprika, and garlic.
Blitz a handful of cooked potatoes in a blender with a pinch of nutmeg, black pepper, and salt into a smooth and stretchy mix.
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{{/ items}} {{^ items}} {{/ items}}Mash the remaining potatoes with parsley, salt, pepper, and nutmeg. Then, incorporate the mushrooms.
Roll a small handful of mash into a ball. Then, use your pinky finger to poke a hole in the centre.
Fill a piping bag with the potato cream and pipe it into the hole. Then, seal the croquette with a bit of mash.
Soak the flaxseeds in water for 10 minutes. Dip each potato ball twice, first in the flax mix and then in the breadcrumbs.
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Bake the croquettes at 220°C (430°F) for 25 minutes until the coating is crusty and golden.