How to make Vegan Mushroom Potato Croquettes
Step 1
Peel and chop the potatoes into chunks. Add them to a pot of salted boiling water, and cook them for 20 minutes until soft.
Step 2
Sizzle the mushrooms in a skillet with oil, smoked paprika, and garlic.
Step 3
Blitz a handful of cooked potatoes in a blender with a pinch of nutmeg, black pepper, and salt into a smooth and stretchy mix.
Step 4
Mash the remaining potatoes with parsley, salt, pepper, and nutmeg. Then, incorporate the mushrooms.
{{percentage}}% OFF | CODE: {{code}}
{{/ items}} {{^ items}} {{/ items}}1500 Calorie Weight-Loss Meal Plan
Step 5
Roll a small handful of mash into a ball. Then, use your pinky finger to poke a hole in the centre.
Step 6
Fill a piping bag with the potato cream and pipe it into the hole. Then, seal the croquette with a bit of mash.
Step 7
Soak the flaxseeds in water for 10 minutes. Dip each potato ball twice, first in the flax mix and then in the breadcrumbs.
Step 8
Bake the croquettes at 220°C (430°F) for 25 minutes until the coating is crusty and golden.
