To pair with these croquettes, I’ll also show you how to make the perfect roasted garlic aioli.
Mushroom croquettes Ingredients
2 russet potatoes (450g), mashed
1/2 large white onion, diced
200g cremini mushrooms, diced
1 tbsp vegan butter
3 cups of water
1 tsp nutritional yeast
1/2 tsp black pepper
1 tsp salt
1/2 cup soy milk
1 tbsp lemon juice
1 1/4 cup panko crumbs
2 tbsp vegetable oil, divided
1/4 all purpose flour
1. Peel and cut potatoes into 1 inch pieces. Place in a large pot and boil with 3 cups of water. Cook the potatoes until its fork tender. This will take around 20 minutes.
2. While the potatoes are cooking, finely dice the white onion and cremini mushrooms.
3. While the potatoes are still hot and steaming, mash them.
3. In a frying pan, heat 1 tbsp of vegan butter on medium low heat. Saute the onions until soft. Saute the mushrooms on medium high heat for about 5-8 minutes until the mushrooms are dry.
4. Transfer the mushroom mixture into the mashed potatoes. Season with nutritional yeast, salt and black pepper.
5. Form the mixture into 1inch logs using 2 tablespoons of mixture. Let the potato mixture rest in the refrigerator for 15-20 mintues.
6. Preheat the oven to 200 degrees celcius.
7. Make a quick vegan butter milk by combining soy milk and lemon juice. Let it sit for 5 minutes for it to thicken.
8. Combine panko and 1 tbsp of oil in a frying pan. Toasted over medium heat until golden brown. Transfer the panko to bowl to allow to cool.
9. Coat patties with flour and pat off any excess flour.
10. Then coat the patties in buttermilk and finally panko.
11. Place the croquettes on a lined baking tray. Spray with vegetable oil. Baked in preheated oven for 15 minutes. Serves immediately with roasted garlic aioli.
Roasted garlic aioli ingredients
1 head of garlic
2 tbsp cooking oil
1 cup vegan mayonnaise
1 tbsp lemon juice
1/4 tsp salt
1. Preheat oven to 200 degrees celcius.
2. Peel off the outer layers of the head of garlic.
3. Chop off 1 inch off the top of the head of garlic to expose the garlic cloves.
4. Place head of garlic into a muffin tin.
5. Drizzle 2 tablespoons of oil over the top of the garlic. Then cover with another muffin tin.
6. Roast in the oven for 40 minutes.
7. After 40 minutes, remove from the oven. Let the garlic cool for 15 minutes until its cool enough to handle.
8. Pull out the individual garlic cloves with a spoon or hands. Mash in a bowl with a fork into a creamy paste.
9. Add mayonnaise, lemon juice and salt; mix well until blended.
Note: can be kept refrigerated for up to a week.