Crispy on the outside, soft on the inside – that’s how the perfect potato croquettes should be. The croquettes were SO delicious that we served them up as a snack with a herb dip. Of course you can also omit the dip and eat it as a side dish.
Ingredients
- 2 cups cooked and mashed broccoli florets
- 1 cup cooked and mashed sweet potato
- 1/2 cup breadcrumbs
- 1/2 cup chickpea flour
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Ingredients for Herb Dip
- 1/2 cup vegan mayonnaise
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions for Herb Dip
- In a small bowl, combine the vegan mayonnaise, parsley, dill, chives, lemon juice, salt, and pepper.
- Mix well until everything is evenly combined.
Serve the herb dip with the broccoli croquettes.
Instructions for Croquettes
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the mashed broccoli, sweet potato, breadcrumbs, chickpea flour, onion, garlic, oregano, smoked paprika, salt, and pepper.
- Mix well until everything is evenly combined.
- Form the mixture into small croquettes using your hands or a cookie scoop.
- Place the croquettes on a baking sheet lined with parchment paper.
- Brush the croquettes with olive oil.
- Bake for 20-25 minutes, or until golden brown.
Nutrition Facts
- Serving size: 1 croquette
- Calories: 76
- Total fat: 3.7g
- Saturated fat: 0.5g
- Cholesterol: 0mg
- Sodium: 121mg
- Total Carbohydrates: 9.6g
- Dietary fiber: 1.9g
- Sugars: 1.5g
- Protein: 1.9g
