NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Potato & Pulled Croquettes

Moderate

45

minutes

For

4

servings

To the cook

Yolanda is the founder of the popular vegan food guide @VEGANSOFZURI and moved from England to Switzerland two years ago. In her blog she presents restaurants, cafés and vegan products in Zurich.

This goes in

  • 530g potatoes, cooked
  • 4 tbsp olive oil
  • 1/2 onion finely diced
  • 100g planted.pulled, finely chopped
  • 1 clove of garlic, crushed
  • 1 tbsp ground linseed
  • 2 tsp sweet paprika
  • 1/2 tsp of smoked salt
  • 2 tbsp vegan parmesan
  • 1/2 cup Panko breadcrumbs
  • Oil for deep-frying (optional)

Ingredients

Ingredients

Preparation

  1. Fry the onion in 3 tbsp of oil. Once it is soft, add planted.pulled, paprika, garlic and salt and fry for 2-3 minutes.
  2. Mash the potatoes and add the planted.pulled mixture and the remaining ingredients (except Panko breadcrumbs). Mix thoroughly.
  3. Allow to cool slightly and measure 30 g of the mixture, roll into balls and roll in breadcrumbs.
  4. Repeat the process for the rest of the mixture and let it cool completely in the refrigerator.
  5. Either deep-fry the balls until they are golden (and let them drip off on a kitchen towel), or bake them in the oven until they are golden.
  6. Serve with vegan mayonnaise, seasoned with paprika (optional) and enjoy!

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