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Tofu Cheese Croquettes Recipe
Crispy, cheesy, dairy-free croquettes!
Preparation
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Ingredients
For The Filling:
1 cup tofu
4 tbsp olive oil
1 tsp mustard sauce
1 tsp salt
½ tsp vinegar
4 tsp nutritional yeast
For The Croquettes:
1 kg potatoes
2 cup panko crumbs or any other dry breadcrumbs
1/2 cup all purpose flour
1/2 cup besan
1 tbsp salt or more to taste
1 tbsp black ground pepper
Oil for frying
Method
For The Filling:
Blend all the ingredients together. Scrape the sides of the blender in between to help the paste form. Set aside.
For The Croquettes:
- Wash and boil potatoes in water over medium-high heat until completely cooked and soft. Discard water immediately and run with cold water.
- Once cool to touch, remove the skin of the potatoes and mash them with a masher, ricer or a fork.
- Add salt and pepper. You can also add other dried herbs if you wish to. Mix well.
- Start shaping each croquette by taking just enough of the mixture to fit onto your palm. Flatten using your fingers.
- Use 1 tsp of the tofu cheese mix and place it at the centre of the potato mash. Gently fold over and mould the croquettes into a cylindrical shape. Repeat this for the other 14-16 croquettes.
- Mix the besan and water in a small bowl. Put the besan-water mix , all-purpose flour and breadcrumbs in three separate bowls.
- Using a 3-step breading process, coat each croquette first with flour, second with the besan-water mix and third with the panko/breadcrumbs until completely coated. (It's best to use only a little panko at a time so that the crumbs do not get soggy.)
- Deep fry in oil and use paper towels to absorb the excess oil.
- Serve hot with your favourite sauce.
Like this?
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Read more: How to Make Vegan Cheese Pizza
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