Broccoli and potato croquettes: only 7 ingredients and no eggs
There is no better time to enjoy these broccoli and potato croquettes Than an appetizer with friends. As the name suggests, these 'elongated patties' are crispy and tasty. With only 7 ingredients, you will get a finger food that will convince everyone. If you are looking for other vegan recipes for appetizers or finger food, also try these 5 ingredients easy vegan eggplant meatballs, or these vegan chickpea and carrot meatballs or these delicious vegan puff pastry dumplings.
Why you'll love this smoked tofu recipe
- Simples: these croquettes are simple because they have few ingredients and require only a few simple steps to prepare.
- Gluten-free broccoli and potato croquettes are gluten-free, egg-free and are also vegan. Remember to make sure the breadcrumbs are gluten-free.
- An excellent strategy for eating more vegetables without realizing it: if you don't like to eat vegetables, these croquettes are a great way to mask the overly intense flavor of vegetables.
- Good both hot and cold: you can enjoy your croquettes either hot or cold.
Here are all the ingredients you'll need
- 240 g broccoli
- 2 potatoes
- 1 Level tablespoon cornflour (maize flour)
- 2 teaspoons garlic powder
- 200 ml water
- q.b salt and pepper
- 200 ml seed oil
- 2 Tablespoons noble yeast (optional)
Ingredients for breading broccoli croquettes
- as needed gluten-free breadcrumbs to pass us the kibble
Preparation (step-by-step)
1. Wash the broccoli and peel the potatoes.
2. Cut the broccoli and potatoes into small pieces so they cook faster.
3. Put a drizzle of oil in a frying pan and sauté the broccoli and potatoes for a few minutes over medium-high heat.
4. Add the water to the pan and cook for another 5 minutes or until the vegetables are well wilted and the water has evaporated.
5. Place the broccoli and potatoes with all ingredients (except breadcrumbs) inside a blender.
6. Blend until smooth.
7. Form your croquettes into cylindrical shapes one by one and dip them in breadcrumbs.
8. Heat a generous amount of seed oil inside a nonstick frying pan.
9. Fry the broccoli croquettes, turning them occasionally.
10. Remove the croquettes from the pan and place them on a plate with Scottex to let the excess oil soak up.
11. Wait a few minutes and enjoy the croquettes hot or cold.
Storage tips
Store your vegetable croquettes in an airtight container inside the refrigerator for up to 2 days and reheat them in the pan as needed.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Broccoli and potato croquettes without eggs
Equipment
- 1 frying pan
- 1 blender
Ingredients
- 240 g broccoli
- 2 potatoes
- 1 Shaved spoon corn starch (cornmeal)
- 2 tsp garlic powder
- 200 ml water
- as needed salt & pepper
- 300 ml seed oil for frying
To bread the croquettes
- as needed gluten-free breadcrumbs to pass us the kibble
Instructions
- Wash the broccoli and peel the potatoes.
- Cut the broccoli and potatoes into small pieces so they cook faster.
- Put a drizzle of oil in a frying pan and sauté the broccoli and potatoes for a few minutes over medium-high heat.
- Add water to the pan and cook for another 5 minutes or until the vegetables are well wilted and the water has evaporated.
- Place broccoli and potatoes with all ingredients (except breadcrumbs) inside a blender.
- Blend until smooth.
- Form your croquettes into cylindrical shapes one by one and dip them in breadcrumbs.
- Heat a generous amount of seed oil inside a nonstick frying pan.
- Fry the broccoli croquettes, turning them occasionally.
- Remove the croquettes from the pan and place them on a plate with some Scottex to let the excess oil soak up.
- Wait a few minutes and enjoy the croquettes hot or cold.
I hope you enjoyed the recipe, see you soon!
