These potato croquettes are a great way to use up leftover mash potato and vegetables, even if you only have a small amount. They are allergy friendly as the recipe is gluten, dairy, egg and nut free as well as being vegan and vegetarian. I used a coconut spread to make the mash but any dairy free spread will work fine. If you need the recipe to also be soya free, substitute the soya milk for an alternative of your choice.
It is hard to give exact amounts of ingredients for these allergy friendly potato croquettes as it will be based on how much mash potato you have and how wet it is at the start. You can also make these using small frozen mixed veg. You can make your own breadcrumbs using a suitable bread or it is possible to buy them ready made.
Finely chopped veg such as carrots, peas and sweetcorn
Fine corn meal
Gluten, dairy and egg free breadcrumbs
Salt and pepper (optional)
1. Add the corn meal a tablespoon at a time to the mashed potato until it begins to come together into a ball.
2. Add 2 -3 tablespoons of nutritional yeast (or more depending on your tastes) and knead into the potato ball. Add more corn meal as needed.
3.When you have a fairly solid ball of potato mixture you can begin to make the croquettes. Shape heaped tablespoons of the mixture using your hands.
4. Roll the croquettes in the soya milk and then in the breadcrumbs until they are coated.
5. Place on a plate and continue to create croquettes until all the potato mixture has been used.
6. Chill in the fridge until needed. This step isn’t essential but it helps the croquettes be less fragile. They can also be frozen.
7. Cook at 200C/390F/Gas Mark 6 for 12-15 minutes, until browned turning half way through. If frozen the croquettes make take longer to cook.