These vegan croquettes are a perfect simple side dish or appetizer that's guaranteed to impress anyone. Crunchy on the outside and fluffy on the inside, with a crispy breadcrumb layer, they are an easy to make, flavourful treat. You can either bake or fry them, depending on personal preference.
The best vegan croquettes
Today, I want to share with you my favorite recipe for effortless vegan croquettes made with potato and breadcrumbs. This is a finger food or snack that everyone will love. To be honest, whenever I make them, it's hard not to eat the whole batch by myself as a main course!
My love for croquettes goes way back. I remember when I tried my first one, it was definitely love at first bite. So, when I set about to veganise them, I wanted to surpass my own expectations. After a couple of failed batches, that's exactly what the finished product did.
These vegan croquettes are a perfect side dish, snack, starter or appetiser, served either hot or cold. Underneath a crunchy golden layer of breadcrumbs is a melt-in-your-mouth soft potato centre that's fluffy and practically melts in your mouth. The overall flavour is deep and slightly earthy, with hints of tanginess and garlic. In other words, savory comfort food perfection!
Ingredients and substitutions
- Potatoes. Use a starchy variety such as Russet or Yukon Gold to achieve the perfect fluffy texture.
- A flax egg. This is made by mixing together ground flaxseed and water, then setting aside for 10 minutes until a gel-like consistency forms.
- Seasoning. I added garlic powder and cumin, but you can add other seasonings and spices depending on personal preference.
- Flour. I used plain white flour for this recipe. You can also use a gluten-free flour mix, which I have tried and achieved a similar result.
- Plant based milk for the batter. Use any unsweetened variety of your choice.
- Breadcrumbs. These really take the potato croquettes to the next level! Use golden breadcrumbs for best results.
- Olive oil if you decide to fry the croquettes.
How to make vegan croquettes
It's super easy! Start by preheating the oven to 180 degrees C/350 F and lining a baking tray with parchment paper. Add the potatoes and bake for 40-45 minutes, until fully fork tender.
Once cool enough to handle, peel the potatoes and mash them using a potato masher or a potato ricer. Now add the flax egg, garlic powder, cumin, and flour. Mix together thoroughly.
In a different bowl, mix together flour and plant based milk to make the batter.
Dampen your hands slightly, then use them to shape the potato dough into croquette shapes. Dip them in the batter until evenly-coated, followed by the breadcrumbs. They are now ready to cook!
To bake the croquettes, spray them with a little bit of cooking spray and bake at 180 degrees C/350 F for 25 minutes, rotating half way through.
To fry the croquettes, heat a layer of olive oil in a frying pan or skillet and fry for around 5-7 minutes, rotating half way through, until crispy and golden.
Recipe tips and add-ins
Potatoes: If you wish, you can boil the potatoes, but I find that when you bake them, the texture is a lot better as they can absorb too much moisture during the boiling process. If you do decide to boil them, make sure to leave the skin on to ensure that the croquettes are able to stick together properly.
Other add-ins: The vegan croquettes themselves are totally versatile. If you feel like switching them up and personalising the recipe, feel free to add other vegetables and/or spices. For example, I love adding finely chopped bell pepper, sweetcorn or peas to my potato croquettes.
Spices: In terms of spices, you can really make these different by adding curry powder or paprika, for example.
Vegan cheese: I also love adding vegan cheese to croquettes for some extra deliciousness and indulgence. Simply add grated vegan cheese to the potato dough, ensuring to mix well and pick a variety that melts.
How to store and freeze vegan croquettes
These croquettes are best eaten immediately to ensure the best texture and crispiness. You can, however, keep them in an airtight container for up to 3-4 days.
They are also a fantastic freezer-friendly snack. To freeze, lay them out on a large baking tray and place in the freezer for 3-4 hours. Then, transfer to a freezer-friendly bag and keep frozen for up to 3 months. Allow to thaw fully in the fridge before reheating.
To reheat, either place the croquettes in the microwave for 5 minutes on 80% power, or in the oven for 15 minutes at 180 degrees C/350 F.
How to serve vegan croquettes
You can serve these potato croquettes as a snack or side dish with any dip or sauce of your choice. Simple ketchup works exceptionally well. They are also delicious paired with vegan sour cream, dairy-free mayo, or my simple vegan cheese sauce.
Other vegan starter and appetiser recipes
- Add my spreadable cashew cheese to a vegan snack board!
- Serve eggplant 'caviar' as a versatile and flavorful dip.
- You can't go wrong with zucchini fries!
Let me know in the comments: what's your go-to food to bring to parties? If you give these vegan croquettes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
- Conventional oven
- Large mixing bowl
- Small mixing bowl
- Preheat the oven to 180 degrees C/350 F and lining a baking tray with parchment paper. Add the potatoes and bake for 40-45 minutes, until fully fork tender.
- Meanwhile, make the flax egg by stirring together the ground flaxseed and water and setting aside for 10 minutes.
- Once cool enough to handle, peel the potatoes and mash them using a potato masher or a potato ricer. Now add the flax egg, garlic powder, cumin, and ¼ cup flour. Mix together thoroughly.
- In a different bowl, mix together the rest of the flour and plant based milk to make the batter.
- Dampen your hands slightly, then use them to shape the potato dough into croquette shapes. Dip them in the batter until evenly-coated, followed by the breadcrumbs.
- To bake: spray the croquettes with a little bit of cooking spray and bake at 180 degrees C/350 F for 25 minutes, rotating half way through.
- To fry: heat a layer of olive oil in a frying pan or skillet and fry for around 5-7 minutes, rotating half way through, until crispy and golden.