Vegan Mushroom Potato Croquettes

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Impress your guests with these wonderfully crispy potato croquettes. We made them with a yummy filling of smoky mushrooms and creamy mashed potatoes — no bechamel or eggs needed.

Vegan Mushroom Potato Croquettes




Time 1h 30m



Are you looking for healthy vegan potato croquettes but don't want to give up on flavour? The search is over! We rounded up a mouthwatering recipe for you with smoky mushrooms and a secret dairy-free filling. Let us show you how to do it!

Our croquettes are inspired by the classic Italian crocchette and the Spanish croquetas de jamon. We took out the bechamel, eggs, and ham, and brought in cream of potatoes, flaxseeds, and meaty king oyster mushrooms. They're so tasty you won't believe they're 100% vegan.

We'll share with you our secret for a wonderfully creamy filling that uses only potatoes. Oh, yes, it's that simple! Bechamel is a key ingredient in Spanish croquettes, but it's a no-go for those with lactose allergy or vegans.

Of course, you could prepare a plant-based bechamel, but we found a quicker and simpler way. Keep reading or watch the video to learn about it!

To replace those tasty bits of ham you get in Spanish croquettes, we turned to meaty king oyster mushrooms. We thinly chopped them and sizzled them with garlic and smoked paprika until crispy. They add a flavourful smoky taste to the mash!

As for the coating, we used vegan "flax egg" and crispy panko breadcrumbs, but we'll also give other options in the tips below. And finally, we baked the croquettes instead of frying them to keep the fats low. Enjoy these vegan mushroom croquettes while still warm and savour their crunchy crust and creamy heart. Simply irresistible!




  • Potatoes
    750 g
  • Mushrooms (king oyster)
    120 g
  • Extra Virgin Olive Oil
    1 tbsp
  • Smoked Paprika
    0.5 tsp
  • Garlic Powder
    0.5 tsp
  • Chopped Fresh Parsley
    4 tbsp
  • Nutmeg
    0.25 tsp


  • Ground Flaxseeds
    30 g
  • Water
    250 mL
  • Panko Breadcrumbs
    120 g
Allergens are marked in bold

Recipe Instructions

step 1

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Peel and chop the potatoes into chunks. We recommend using a starchy variety good for mashing, like King Edward, Russet, Maris Piper, or Yukon Gold.

Next, thinly dice the king oyster mushrooms into very small bits.

Then, add the potatoes to a pot of boiling water, followed by a pinch of coarse salt. Simmer them over medium heat until they're cooked through, about 15-20 minutes.

step 2

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Meanwhile, heat the oil in a skillet, add diced mushrooms, smoked paprika and garlic powder.

Sizzle all for 5 minutes until the mushrooms are cooked and slightly crispy.

step 3

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Now, drain the potatoes, take a handful (about 4 medium chunks) and add them to a blender.

Tip in a pinch of nutmeg, black pepper, and salt, and blitz all for 10 seconds.

You should have a glossy, thick, and stretchy mix, looking similar to melted cheese. We'll use it as a vegan replacement for bechamel.

step 4

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Next, mash the remaining potatoes with a fork or potato masher.

Season with chopped parsley, salt, pepper, and nutmeg.

Then, tip in the mushrooms and mix well.

step 5

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Now, let's shape the croquettes and fill them with the potato cream we prepared earlier.

Grab a small handful of mash and compact it into a ball.

Then, use your pinky finger to poke a hole in the centre (1).

Fill a piping bag with the potato cream and pipe it into the hole (2).

Seal the croquette with a bit of mash, but don't squeeze it too hard or the cream will get mixed with the mash.


step 6

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For the coating, prepare two bowls: one with panko breadcrumbs and one with a mix of flaxseeds and the given water.

Let the flaxseeds soak for 10 minutes to make a "flax egg", which we'll use instead of eggs. For other alternatives to flaxseeds, check our tips below.

Dip each potato ball in the flax egg and then coat it with the breadcrumbs.

Repeat one more time for a crunchier, sturdier coating.

step 7

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Place the coated croquettes onto a baking tray lined with parchment paper.

Bake them at 220°C (430°F) static or 200°C (400°F) fan for 25 minutes until the coating is crusty and golden.

If you want to air-fry or deep fry them instead, check our tips below.

Enjoy your vegan mushroom potato croquettes warm with a drizzle of lemon and vegan mayo for dipping.

Watch this recipe


  • You can replace the flax egg with a mix of water and white flour. Whisk 160ml (5.5 fl oz) of cold water with 100g (3.5 oz) of plain flour into a batter and use it to coat the croquettes.

  • Instead of baking the croquettes, you can deep fry or air fry them. For deep frying, heat a suitable vegetable oil in a pot to 190°C (375°F), add 3-4 croquettes and fry them until golden. For air-frying, heat the air fryer to 200°C (400°F), place the croquettes in the basket, leaving some space in between, and cook them for 10-15 minutes until crusty.