Vegetable Croquettes Vegan Food

VEGETABLE CROQUETTES - VEGAN

Steps:

• Boil potatoes until soft, and then mash.
• Melt vegan margarine in frying pan, add garlic, onion and curry powder. Cook until lightly browned. Add carrot and zucchini and continue to cook until soft.
• Remove from the heat, add potatoes, and leave for a short time to cool. Add egg replacer mix, 2 tablespoons of crumbs and vegan parmesan and mix well.
• When mixture is cool enough, shape mixture into small logs. Combine extra crumbs and parsley, then roll croquettes in the mixture until coated.
• Heat enough oil in frying pan to cover it, the croquettes will also soak a lot of it up, so you will need to add some more as you go. Fry Croquettes on both sides until golden brown, and drain on absorbent paper.

BROCCOLI & POTATO CROQUETTES

Steps:

• Put the potatoes in a medium saucepan and just cover with cold water. Bring to the boil and simmer for 14-16 mins until completely cooked through. Drain and mash well, then put back in the saucepan over a low heat and cook for 1-2 mins, stirring constantly - this will remove excess moisture.
• Meanwhile, bring a small saucepan of water to the boil, add the broccoli and simmer for 6-7 mins until tender. Drain really well and pat dry with kitchen paper (it's important to do this thoroughly as excess water will make the croquettes a little wet). Finely chop the broccoli, then add to the mashed potato with the egg yolk, cheese and breadcrumbs. Divide the mixture into 12 equal balls and roll each one into a short sausage shape. Chill for 10 mins in the freezer.
• Meanwhile, make the dip. Put the cream cheese, yogurt and chives in a bowl and stir to a soft consistency, adding the milk if needed.
• Put the flour, beaten eggs and sesame seeds in three separate bowls. Roll the croquettes in the flour, dip in the beaten egg, then roll in the sesame seeds.
• Heat the oil in a large, non-stick frying pan and fry the croquettes on a low-medium heat for 4-5 mins, turning frequently for an even, golden colour. Drain on kitchen paper and serve with the cream cheese dip.