Vegan Spanish Croquetas - Potato Croquettes
These vegan Spanish croquetas are the perfect appetizer for a tapas party! Crispy potato croquettes with a creamy, cheesy center - serve them warm with a cold beer for the ultimate snack.
Ingredients
- 4 potatoes peeled and cut into large chunks
- 1 cup vegan cheese grated
- 2 Tbsp parsley finely chopped
- 2 Tbsp olive oil
- 1 cup baby spinach
- 1 cup Panko breadcrumbs
- 1 Tbsp mustard
- 2 Tbsp psyllium husks or ground flax seeds
- 1 clove garlic pressed
- oil for frying
- 1 pinch sea salt and ground pepper to taste
Instructions
- Add the potatoes to a saucepan and cover them with water. Bring to a boil, add a generous pinch of salt, and simmer over moderate heat until tender, about 20 minutes. Drain and let them cool.
- Mash the potatoes in a large bowl.
- Stir in the grated vegan cheese, spinach, and parsley, then season with salt and pepper. Shape the mixture into round croquettes and transfer to a plate. Cover and refrigerate until firm, about 30 minutes.
- Spread the breadcrumbs on a plate.
- In another bowl, combine the psyllium husks (or ground flax seeds), 2 Tbsp of water, mustard, garlic, and a pinch of salt and pepper.
- Roll the croquettes in the breadcrumbs, tapping off the excess. Dip them in the wet mixture from the second bowl to coat, then roll again in the breadcrumbs, pressing gently to help the crumbs stick.
- In a large saucepan, heat vegetable oil to 180°C. Deep-fry the croquettes, turning them until golden and crispy, about 3 minutes per batch. Transfer to paper towels to drain. Serve with a dipping sauce and some beer.
Notes
Store leftover croquettes in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer to keep them crispy. The shaped, uncooked croquettes also freeze well - fry straight from frozen.