Snack
Vegan Cheeze Croquetas
A vegan twist of this Spanish inspired recipe. Vegan Cheeze Croquetas, crispy on the outside and melty on the inside with our Violife Mozzarella flavour.
A vegan twist of this Spanish inspired recipe. Vegan Cheeze Croquetas, crispy on the outside and melty on the inside with our Violife Mozzarella flavour.
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Cooking time1 hour
Prep time15 minutes
DifficultyEasy
Servings20 portions
FOR THE FILLING:
- 3 potatoes
- 75 ml cup oat milk
- 1/2 tsp salt
FOR THE BREADING:
- 2 cups breadcrumbs
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- a dash of black pepper
FOR THE ‘VEGAN EGG WASH’:
- 200 g Violife mozzarella grated
- 1/4 cup chickpea flour
- 1 cup water
- chives to garnish
- marinara sauce or sweet chili sauce for dipping
- Place the potatoes on a baking tray and bake for 30-40 mins in a preheated oven at 180°C. Meanwhile, add all the ingredients for the breading into a large dish and toss to combine.
- Prepare the “vegan egg wash” by also adding all ingredients into a bowl and mixing together.
- Once the potatoes are ready, use a fork to mash them inside a bowl. Add the salt and milk and continue to mash.
- Place two tablespoons of the mash inside your hand (it’s helpful to use gloves) and form a round shape. Push a cube of Violife Mozzarella flavour grated into the center of the potato ball and once it is nicely rounded, dip into the “vegan egg wash”, removing excess and then into the breading mixture, until evenly coated. Place on a lined baking tray. Repeat with all the mixture.
- Place the croquettes in the fridge for 15 minutes until firm. Place in a preheated oven at 180°C for 25-30 minutes.
- When they are nice and golden they are ready to eat! Garnish with chopped chives and serve with marinara sauce or sweet chili sauce.
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