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‘Cheesy’ Potato Croquettes
[Vegan, Gluten-Free]

RS By: Rosie Newton and Dillon Sivyour

Author Bio

Rosie Newton and Dillon Sivyour are the heart and soul of The Hungry Herbivores, where... Read More

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'Cheesy' Potato Croquettes [Vegan, Gluten-Free]

Dairy Free

These cheesy fried potatoes are guaranteed to make you friends, impress in-laws, and solve relationship problems – maybe they can't do all that, but they're pretty darn good. These homemade croquettes are filled with soft mashed potato, vegan cream cheese, herbs, and spices, coated with a crispy cornmeal, deep-fried coating.... Read More

Ingredients You Need for ‘Cheesy’ Potato Croquettes [Vegan, Gluten-Free]

2.3 pounds potatoes (russets if you have them)
1 teaspoon salt
1/2 cup vegan cream cheese
1 tablespoon nutritional yeast flakes
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 cup parsley, chopped
4 1/4 cups vegetable oil (for frying)
1/2 cup non-dairy milk
1/2 cup corn flour
1 cup coarse cornmeal

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How to Prepare ‘Cheesy’ Potato Croquettes [Vegan, Gluten-Free]

Firstly, peel all of your potatoes and get rid of any 'bad bits, then chop them into quarters.
Place them in a saucepan and cover them with water until the potatoes are completely submerged with a pinch of salt.
Bring them to a light boil and cook them for 20-30 minutes, they should be soft to pierce all the way through the potato.
Drain the potatoes and mash them until no lumps remain.
Then add the cream cheese, yeast flakes, garlic powder, pepper, paprika and parsley to the potatoes and stir them thoroughly.
When the potatoes are cool enough, take a golf ball sized bit of mashed potato and roll into a plump, short croquette. Repeat this until all has the dough been used.
Separate the non-dairy milk, corn flour, and cornmeal in separate bowls.
Firstly dredge the croquette in cornflour, then the milk, then roll it in the cornmeal.
Set this aside and repeat the process with each croquette.
In the meantime, begin heating the oil. Toss a small bit of the mashed potato in the oil - it should sizzle and rise to the top of the oil.
In batches, drop the croquettes into the oil and turn after 3-4 minutes. They should be golden brown and hot through.
Once they are all cooked, serve them immediately with a dipping sauce of your choice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.