Vegan Spanish Croquetas - Potato Croquettes
These vegan Spanish croquetas are the perfect appetizer for a tapas party! Make these delicious potato croquettes and serve them with some beer - perfect snack!
Serves: 2+ servings
  • 4 potatoes, peeled and cut into large chunks
  • 1 cup vegan cheese, grated
  • 2 Tbsp finely chopped parsley
  • 2 Tbsp extra-virgin olive oil
  • 1 cup fresh baby spinach
  • 1 cup Panko breadcrumbs
  • 1 Tbsp mustard
  • 2 Tbsp psyllium husks or ground flax seeds
  • 1 clove garlic, pressed
  • oil, for frying
  • a pinch of sea salt and some ground pepper
  1. Add the potatoes in a saucepan and cover them with water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let them cool.
  2. Mash the potatoes in a large bowl.
  3. Stir in the grated vegan cheese, spinach, parsley and season with salt and pepper. Shape the mixture into round-shaped croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.
  4. Spread the breadcrumbs on a plate.
  5. In another bowl, add the psyllium husks (or ground flax seeds), 2 Tbsps of water, mustard, garlic and a pinch of salt and pepper.
  6. Roll the croquettes into the breadcrumbs, tapping off the excess. Dip the croquettes in the second bowl wet mixture to coat, then roll again in the breadcrumbs, pressing gently to help the crumbs stick.
  7. In a large saucepan, heat vegetable oil to 180°C. Deep fry the croquettes, turning them until golden and crispy, for about 3 minutes per batch. Transfer to paper towels to drain. Serve with dipping sauce and some beer.
Recipe by Gourmandelle | Vegetarian Blog at