Potato and Cauliflower Croquettes [Vegan]

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Cauliflower is the vegetable par excellence of the winter season. Apart from eating it raw, however, you can prepare many delicious dishes, from cream to vegan lasagna. The cauliflower in this recipe really brings out the creaminess and butteriness of the potato. These fried treats are yummy and so simple.

Potato and Cauliflower Croquettes [Vegan]

Serves

12 croquettes

Ingredients

To Make the Croquettes:

8 3/4-ounces boiled potatoes (about two medium)
8 3/4-ounces boiled cauliflower
1 small shallot
1 tablespoon corn flour
Nutmeg to taste
1 tablespoon chopped parsley
Spicy Paprika to taste
Salt as needed
Extra-virgin olive oil as needed

To Make the Breadcrumbs:

4 tablespoons rice flour
Water as needed
3 tablespoons yellow corn flour
3 tablespoons breadcrumbs
1 tablespoon pumpkin seeds

Preparation

Chop the thin shallot and let it dry in the pan with two tablespoons of extra virgin olive oil. Add the cauliflower cut into small pieces, lightly crush it with a fork and add a little salt.
Crush the potatoes with a fork reducing them into a pureé and add them to the cauliflower. Add the nutmeg, the paprika, add salt if necessary and cook for a few minutes. At the end add the chopped parsley, remove from the heat and after the mixture has cooled add the flour or corn flour.
Prepare a batter with rice flour and enough water.
In a flat and wide plate, mix the corn flour, the grated bread, and the minced pumpkin seeds.
Take from the mixture of potatoes and cauliflower half a tablespoon of product, shape it with your hands giving it the typical cylindrical shape. Proceed like this with the whole mixture.
Pass each croquette in the batter of water and rice flour and immediately after in the breading (if they are crushed, recompose them in the breading phase)
Heat the oven to 355°F, cover a baking sheet with parchment paper and grease it with plenty of extra virgin olive oil.
Place the croquettes not too close and add a drizzle of oil. Bake for about 30 minutes until they turn golden, turning them a couple of times. Remove from the oven and serve warm.
If you prefer the pan version, heat a few tablespoons of extra virgin olive oil in a non-stick pan and cook the croquettes a few at a time, turning them with a fork. When they are golden, let them dry on absorbent paper and serve warm.

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AUTHOR & RECIPE DETAILS

Homemade pasta, Italian classics, and more.

I’m a landscape architect, but now my job is to cook and take food photos for magazines and companies . I’m vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it’s necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!