Vegan Croquettes

Vegan Croquettes

Easy peasy, delicious & veggie packed… You can cover your vegan croquettes in breadcrumbs or not to make croquettes perfect for the whole family. You can make this with purple cabbage or white!

These vegan croquettes are packed with carrots, cabbage and potatoes, for heaps of veggie goodness and a good helping of fibre from the potatoes. Seasoned with paprika powder and mixed together with chopped coriander, these croquettes are bursting with flavour.

Serve your crispy croquettes with lemon or lime wedges for a citrusy kick. You can even pair your croquettes with a light salad or your preferred sauce. For some sauce inspiration, head over to my Sauces & Marinades page.

Other Recipes Like This…

If you’re after more delicious vegan snacks, check out my Vegan Crispy Tofu Fingers, a delicious crunchy and nutty snack perfect for dipping in all your favourite sauces. My vegan Pudla French Toast is also great for dipping in sauces – enjoy it for breakfast or as a snack! My Mini Pudlas are dip-friendly too, so you can have these vegan savoury pancakes with the sauce of your choice.

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Prep Time7 minsCook Time10 minsTotal Time17 mins

Ingredients
 4 medium carrots
 4 medium to small potatoes (roughly 350 g)
 1 small purple cabbage (roughly 400-450 g)you can use white cabbage instead
 1 tsp chopped garlic
 200 g gram flour
 1 tsp salt
 ½ tsp ground black pepper
 1 tsp paprika powder
 30 g chopped fresh coriander
 2 tbsp rapeseed oil

Method
1

Grate your carrots, potatoes and cabbage in a food processor using a grater blade. This makes the process quicker than hand chopping these finely.

2

Transfer to a mixing bowl and add garlic, 100g gram flour (1/2 the quantity), salt, pepper, paprika powder and chopped fresh coriander

3

Mix all the ingredients well with your hands and then add another 100g gram flour. Some natural waters will release from the veggies which will help bind the croquettes into shape.

4

Form your croquettes into shape and place one by one, straight into a frying pan with heated rapeseed oil as you make them.

5

Let the croquettes cook evenly turning regularly

6

The croquettes will be ready when nice and brown. Serve with some plain greek yoghurt or, vegan coconut yoghurt. Mint sauces and chilli sauces are equally delicious with these.

Ingredients

Ingredients
 4 medium carrots
 4 medium to small potatoes (roughly 350 g)
 1 small purple cabbage (roughly 400-450 g)you can use white cabbage instead
 1 tsp chopped garlic
 200 g gram flour
 1 tsp salt
 ½ tsp ground black pepper
 1 tsp paprika powder
 30 g chopped fresh coriander
 2 tbsp rapeseed oil

Directions

Method
1

Grate your carrots, potatoes and cabbage in a food processor using a grater blade. This makes the process quicker than hand chopping these finely.

2

Transfer to a mixing bowl and add garlic, 100g gram flour (1/2 the quantity), salt, pepper, paprika powder and chopped fresh coriander

3

Mix all the ingredients well with your hands and then add another 100g gram flour. Some natural waters will release from the veggies which will help bind the croquettes into shape.

4

Form your croquettes into shape and place one by one, straight into a frying pan with heated rapeseed oil as you make them.

5

Let the croquettes cook evenly turning regularly

6

The croquettes will be ready when nice and brown. Serve with some plain greek yoghurt or, vegan coconut yoghurt. Mint sauces and chilli sauces are equally delicious with these.

Vegan Croquettes

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