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Vegan Potato Croquettes


I grew up eating these things called Reyenos de Papa. (Translation: Stuffed Potatoes) Which I later discovered that they actually had a name in English! They are called croquettes. Any who these croquettes are amazing and unlike the ones I grew up with they are all vegan and have a bit of spinach to make you feel less guilty for frying.

Ingredients

6 large potatoes 1/2 package of Gardeins beefless grounds (frozen) 1/4 bell pepper 2 garlic cloves 1/2 small onion 1/4 c cilantro (roughly) 1 1/2 tsp adobo 1/2 sazon Goya packet 1/4 cup water 1/4 cup finely chopped spinach Salt and Pepper to taste 1/2 cup all purpose flour oil for frying

Instructions In a large pot boil, washed, peeled and cut (cut to bite size) potatoes in salted water. Boil the potatoes until they become fork tender. Soft enough for potato salad, but not soft enough for mashed potatoes. They need to retain some of their firmness. Using a potato masher roughly mash the potatoes. They don't have to be completely mashed. Add the spinach and mix to incorporate.

Once that's done put aside.

Add garlic, bell pepper, onion, and cilantro into a blender with water and liquify.

In a pan on medium heat, add vegan grounds, liquified onion mixture, adobo, sazon, salt and pepper to taste. Mix mixture to combine and heat through for 8-10 minutes.

Allow both potatoes and vegan grounds to cool before handling. Once everything is cool to the touch, grab a small handful of potato and shape into a ball in your hands. Poke a hole with your fingers in the center and make it big enough to add a spoonfull of the grounds mixture. Add the grounds to the hole center and taking a smaller amount of potato flatten it and add it over top of the grounds mixture to serve as a lid to enclose the filling in the potato croquette. Continue to finish the remaining croquettes.

Once all of the croquettes are filled and shaped, add the flour onto a plate and roll them all the way around.

In a frying pan or deep frying heat your oil on high and place your croquettes in the oil but do not over crowd the pan. Flip once a golden brown crust has form. If using a deep fryer there is no need to flip. Place done croquettes on a paper towel lined plate to absorb any excess oil. Allow to cool for 5 minutes, so they wont break apart and then all that is left to do is ENJOY!

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Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

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