Then mash the potatoes with a potato masher (or press them through a potato ricer to get a smoother consistency). Add the flour, margarine, garlic
powder, salt, and a pinch of nutmeg and mix until well combined. Set aside until the mixture is cool enough to handle.
Preheat the oven to 200°C/392°F (or 180°C/350°F fan) and prepare three bowls: add the plant milk to one bowl, the flour to another bowl, and the breadcrumbs to the third bowl.
Dampen your hands slightly and roll the dough into 30 croquette shapes (28 g each) as shown in the step-by-step photos above.
Gently roll each of them into the flour first, then dip into the plant milk, and finally roll through the breadcrumbs until evenly coated.
Arrange the croquettes on a baking sheet lined with parchment paper. Sprinkle with paprika powder or chili as desired and spray with cooking oil (to ensure they get crispy!)
Bake in the preheated oven until crispy on the outside but soft on the inside, about 20 minutes, turning halfway through. (Alternatively, deep fry them in a large pot with hot oil for about 4 minutes).
Sprinkle with sea salt and serve hot as a side dish, snack or appetizer with your favorite dip. Enjoy!
Notes
Optional Add-Ins: Feel free to add some finely chopped parsley, dill, scallions, or grated vegan cheese into your potato dough for a more exciting flavor!
Please read my blog post for storage, freezing, and make-ahead instructions. I’ve also linked my favorite recipes for vegan dips above.
Nutritions
Serving: 1Croquette | Calories: 58.6kcal | Carbohydrates: 10.8g | Protein: 1.7g | Fat: 0.9g | Saturated Fat: 0.2g | Sodium: 112.9mg | Potassium: 127.8mg | Fiber: 0.9g | Sugar: 0.5g | Vitamin A: 40.6IU | Vitamin C: 4.9mg | Calcium: 19.7mg | Iron: 0.6mg
