These are wannabe croquettes that are a twist on the original meat and potatoes croquette, replacing the meat with jackfruit. They’re a healthy alternative - oven baked and served with Dijon mustard.
Baked Jackfruit Croquettes [Vegan, Gluten-Free]
- 2 tablespoons vegan butter
- 1 white onion, diced
- 3 garlic cloves
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups russet or Yukon potatoes, diced
- 1 20-ounce can jackfruit in brine
- 1 1/2 cups water
- 3/4 cup nutritional yeast, divided
- 1 cup chickpea flour
- 2 tablespoons oil
- 1/2 cup gluten-free bread crumbs
- 1/2 cup aquafaba (liquid from the can of chickpeas)
- Over medium heat, melt the butter in a medium-sized saucepan. Add onion and cook until translucent. Add the garlic, spices, salt, and pepper. Cook for another couple minutes.
- Prepare the jackfruit while the onions are cooking. Remove the center "core" and the seeds. Rinse well.
- Place the diced potato, jackfruit, water, and 1/4 cup of nutritional yeast into the pan. Let simmer over medium heat until all the water is gone and the potatoes are cooked thoroughly. If you need to add a bit more water to achieve this, feel free to do so.
- Remove from heat and mash. Mix in the chickpea flour.
- Let the mixture cool for a bit until you can comfortably handle it. Form into logs and place in the freezer to firm up.
- Preheat the oven to 375°F and oil a baking sheet well.
- Toss together the rest of the nutritional yeast and bread crumbs in a shallow dish.
- Place the aquafaba in another shallow dish.
- Once the croquettes have firmed up a bit (about 15-20 minutes), remove them from the freezer. Dip each croquette into the aquafaba and then the bread crumb mixture.
- Bake for 20 minutes, then flip the croquettes and bake for another 15 minutes.
- Serve with Dijon mustard.