Vegetable Croquettes Vegan Recipes
VEGETABLE CROQUETTES - VEGAN
This is one of my favorite recipes, and is also a favorite of my non-vegan family! It takes some time to prepare but is well worth the effort. The mixture can be made ahead of time and left in the fridge to cool - this sometimes makes them easier to shape, especially if the vegetables were very juicy. Found in Lynda Stoner's 'Vegan Now'.
Provided by Veganette
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes until soft, and then mash.
- Melt vegan margarine in frying pan, add garlic, onion and curry powder. Cook until lightly browned. Add carrot and zucchini and continue to cook until soft.
- Remove from the heat, add potatoes, and leave for a short time to cool. Add egg replacer mix, 2 tablespoons of crumbs and vegan parmesan and mix well.
- When mixture is cool enough, shape mixture into small logs. Combine extra crumbs and parsley, then roll croquettes in the mixture until coated.
- Heat enough oil in frying pan to cover it, the croquettes will also soak a lot of it up, so you will need to add some more as you go. Fry Croquettes on both sides until golden brown, and drain on absorbent paper.
Nutrition Facts : Calories 324.3, Fat 10, SaturatedFat 1.6, Sodium 94.6, Carbohydrate 53.5, Fiber 6.8, Sugar 4.1, Protein 7.1
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