Vegan Broccoli Croquettes With Herb Dip

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.