Are you ready for a seriously awesome potato recipe that's versatile and perfect for any time of day?
These vegetable potato croquettes are delicious baked or fried. I tried them both ways and loved them equally! They're crispy on the outside, soft and potato-y on the inside, and full of veggies! These cakes are healthy enough for a nutritious savoury breakfast, or a simple side dish. They're great for a hot, savoury snack, and of course, their small size makes them ideal for little appetizers too!
Since these veggie croquettes are rather basic flavour-wise, you can really play around with them to make totally different results every time you make them! I enjoyed this basic veggie-filled recipe which complimented a variety of sauces from good ol' ketchup to vegan mayo-based sauces, and it was fantastic with my spicy-sweet peanut sauce too!
Next time I make these I'd love to play around with them a little more. I'd like to experiment with some different veggie combos, and try adding a hefty dose of curry powder. There's so many options for experimenting with this recipe! I've added a little note below if you want to play around and create your own flavour combinations.
Here are some flavour ideas I'm looking forward to playing around with:
- Mushroom & Garlic - 1-2 cloves garlic + 2 cups chopped mushrooms.
- Vegan Bacon, Dill and Cheddar- 1-3 tablespoon fresh chopped dill, ¼ cup finely chopped tempeh bacon, ¼ cup
Daiya cheddar-style shreds. - Broccoli & Nooch - 1 ¾ cup broccoli florets + 2-3 tablespoon nutritional yeast.
- Vegetable Curry - 2-3 tablespoon mild yellow curry powder, ½ cup frozen peas, ½ cup chopped carrots, ½ chopped onion.
- Thanksgiving recipe idea - Served with mushroom gravy and cranberry sauce for a Thanksgiving appetizer or side dish.
Sauces ideas: Chipotle, guacamole, spicy-sweet peanut sauce, and lemon-dill mayonnaise (½ cup vegan mayo, 2 tablespoon finely chopped fresh dill, ½ tablespoon lemon juice, pinch each of garlic powder, onion powder, salt, and pepper.)
I also wanted to experiment with the recipe to see how well it freezes and reheats. I'm happy to report that this recipe works beautifully for freezing! You can either freeze the patties after pre-frying/baking or as mashed potato patties, before breading. I've loved these for hearty snacks so I plan to make a big batch of these to freeze for easy, hot fall snacking. Now I know exactly what to do with leftover mashed potatoes come Thanksgiving!
I'm using The Little Potato Company's Baby Boomer Creamer potatoes in this recipe. They're my top choice for mashing and roasting, and worked wonderfully in these croquettes. The Little Potato Company's Creamer potatoes are so easy to use, I didn't even bother to peel them for this recipe, they go straight from the bag into a pot of water on the stove! The skins are nutritious and hardly noticeable among the other veggies in these crispy savoury treats.
This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much at www.littlepotatoes.com
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Veggie Croquettes
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 1 hours 25 minutes
- Yield: 14 -18 croquettes 1x
- Category: Appetizer, Side Dish, Snack
- Cuisine: Vegan
Description
These vegetable potato croquettes are delicious baked or fried. They're crispy on the outside, soft and potato-ey on the inside, and full of veggies!
Ingredients
Mashed Potatoes
- One 1.5lb bag The Little Potato Company's Baby Boomers
- ¼ cup unsweetened plant milk (almond, soy, etc.)
- 2 tsp vegan butter
- ¾ tsp salt
Vegetables
- 1-2 cloves garlic, minced
- 1 carrot, peeled and grated
- ¼ red onion, finely chopped
- 2 stalks green onion, finely sliced
- 2 large mushrooms, finely chopped
- ⅓ cup baby spinach (lightly packed), finely chopped
- ⅛ cup broccoli florets, finely chopped
- ⅛ cup red bell pepper, finely chopped
- 2-3 teaspoon vegetable oil
- pinch salt
Breading
- ½ cup flour
- 1 cup unsweetened plant milk
- pinch salt
- 2 tbsp corn starch
- 1.5 cups whole wheat or white panko bread crumbs
Instructions
Potatoes
- Boil potatoes for approx. 18 minutes, until they feel tender when poked with a fork. Drain potatoes and mash with ¼ cup unsweetened plant milk, 2 teaspoon vegan butter, and ¾ teaspoon salt. Set aside.
Vegetables
- Heat 2-3 teaspoon vegan butter over medium-high heat in a large skillet. Add garlic, onion, carrots, broccoli, bell pepper, and mushrooms. Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with a pinch of salt (about ⅛-1/4 tsp).
- Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.
Forming and Breading Patties
- Measure out approx. 2 tablespoon of potato mixture, roll it into a ball and flatten into a ¾" patty. Arrange patties on parchment paper. Makes 14-18 patties. Chill or freeze so that patties are firm before breading.
- Gather 3 bowls or shallow dishes. Fill the first with ½ cup flour, the second with a well-blended mixture of unsweetened plant milk, cornstarch and salt, and the third with panko bread crumbs.
- Dip each patty briefly into flour, followed by the cornstarch thickened milk, and then the bread crumbs. Firmly press the bread crumbs into the patties.
Frying or Baking the Croquettes
- Frying: Heat ½" of oil over medium heat. Once oil is evenly hot, fry patties in batches of 1-5 (depending on size of oil vat), flipping after about 1-1 ½ minutes. Each patty should be golden-brown and fully heated within 2 ½-3 minutes.
- Notes: Overheating will cause the potato filling to spill out. Make sure oil is hot enough to sufficiently brown the patties in 3 minutes or less or the filling may spill out.
- Baking: Preheat oven to 450F. Line baking sheet with parchment paper. Baked breaded croquettes for 10 minutes. Flip and bake for another 5-10 minutes.
Notes
Customization: Feel free to play around with the types and amounts of vegetables used. You'll want a total volume of 1 ¾ - 2 cups of finely chopped veggies.Notes on Baking: The white panko breaded croquettes don't brown very well in the oven and end up looking a little pale and unattractive. If you want to bake your croquettes I recommend using whole wheat panko crumbs because they have a nice golden-brown colour when baked.
Bernadette M Morrissey
Can hardly wait to try these!
Happy I found another Canadian vegan on Pinterest!
Lulu
I made this recipe today and it rocked. I added a little hot sauce to the mixture and my husband loved them. This recipe is definitely a keeper.
Leslie
Question: Anybody tried this in an airfryer? Just curious what temp and how long. I think it would work well - haven't tried these yet, but they are on my list for this week. I might just pop one in the airfryer to see what happens!!! Though I'd hate to waste one as they look utterly addictive!
★★★★★
AngelicaHill
A note on the browning issue with baking these: toast your panko before you start. Put your panko in a frying pan with a small amount of oil (I use olive oil) and brown that panko up. That small bit of oil will help it taste more like its fried cousins (or... it *should*. I haven't tried it with this recipe, but this method works well for katsu), which helps those of us trying to shed a few pounds to feel less like we're missing out on fried foods.
Just remember to let the panko cool down before you start breading with it.
Brittany
That's an awesome tip! Thanks so much Angelica!
Angie
How many croqs is one serving?
Monique
These turned out super yummy! Not too much fuss to make, and perfect for a chilly winter night.
★★★★
Brittany
Thanks Monique! I'm glad you enjoyed them 🙂
Judy Rafter
Have you ever tried making croquettes with sweet potato?
Kim
Ok, I'll give it a try....would you recommend thawing them first or just adding them frozen?
Brittany
They should be okay frozen!
Kim
Hi there! These look great, I'm going to make them for my 20 month old! Could I use frozen veggies in place of fresh?
Thanks,
Kim
Brittany
Hi Kim! I think frozen veggies would work - let me know how it turns out!
Sue Williams
These look lovely, can I ask about re-heating?
If I make a batch and freeze after cooking do you need to defrost before reheating or can you cook from frozen?
How long do you re-heat them for?
Can they be eaten cold after defrosting?
Sorry to be a pain, thank you
Sue
Brittany
Hi Sue! You won't need to defrost before reheating - you can cook them from frozen. For crispy croquettes, I recommend baking them in 350F oven for 15-20 minutes or so (flipping halfway through). They could be eaten cold but I think they're best warm. You could also pop them in the microwave for a minute or so but they won't be crispy. I hope that helps! Thanks for commenting 😀
Alyson
Approximately how many potatoes should I use for the recipe? And for the flavor ideas, would you incorporate those in the vegetable section?
Brittany
Hi Alyson! 1.5 lbs of Creamer potatoes is about 4 cups (or 28-34 little potatoes.) Most of my flavour ideas can be added in the vegetable section. Add ingredients that don't need to be cooked (like vegan cheese, nutritional yeast, dill, etc.) at the end along with the potatoes. I hope that helps!
Cono
is this seriously 11,5 pounds of potatoes?!
Just did my shopping for this recipe, admittedly I didn't check the amount of potatoes before but 11,5lb seems like a hell of a lot!
Brittany
No! This recipe lists ONE 1.5 pound bag of The Little Potato Company's Baby Boomers in the ingredients. You'll only need 1.5 lbs of Creamer potatoes, not 11.5 lbs. Sorry for the confusion!
Robyn Petrik
These look delicious, and I love the dill version! I wonder, would this recipe work well with sweet potato instead of regular potato?
Brittany
Thanks Robyn! I imagine this recipe would work quite well with sweet potatoes. Let me know if you give it a try!
Kate
I am new to veganism and these look like a delicious comfort food. My husband has to be on a no-oil added diet and I think I will be able to adapt these easily to sit his needs. Thank you so much!
Brittany
Thanks Kate! These would be perfect for adapting to an oil free diet!
Michelle
These are perfect for Thanksgiving day leftovers! I think I will try them baked.
Brittany
Yes, they would be absolutely perfect for using up Thanksgiving leftovers! 😀 Thanks Michelle!
mia
'I love vegan'? Omg I love YOU, this is awesome.
Your blog is great.
Brittany
Haha, AW! Thank you! I DO love vegan 😀
Krista
These look incredible! Did you peel the potatoes or leave the skin on?
Brittany
I leave them on! You could certainly peel them but I'd rather save that effort 😀
Cheryl
I love the idea of freezing these and having them on hand for a quick snack or appetizer. I might try adding a little vegan cheese to the mixture too.
★★★★★
Brittany
That sounds fantastic Cheryl! I'm going to try that next too!
Anna B.
Those look awesome! I can't wait to try them out.
Brittany
Thanks Anna! I hope you love them 😀
Cheryl
Mmm What a delicious and savory recipe for the little potato croquettes. These look so good!
★★★★★
Brittany
Thanks Cheryl!