Tofu Cheese Croquettes

Vegan First

Recipe provided by Vegan First

Crispy, cheesy, dairy-free croquettes

There's more where this came from!

For The Filling:

1 cup tofu

4 tbsp olive oil

1 tsp mustard sauce

1 tsp salt

½ tsp vinegar

4 tsp nutritional yeast

For The Croquettes:

1 kg potatoes

2 cup panko crumbs or any other dry breadcrumbs

1/2 cup all purpose flour

1/2 cup besan

1 tbsp salt or more to taste

1 tbsp black ground pepper

Oil for frying

Recipe provided by Vegan First

Crispy, cheesy, dairy-free croquettes

For The Filling:

Blend all the ingredients together. Scrape the sides of the blender in between to help the paste form. Set aside.

For The Croquettes:

Wash and boil potatoes in water over medium-high heat until completely cooked and soft. Discard water immediately and run with cold water.
Once cool to touch, remove the skin of the potatoes and mash them with a masher, ricer or a fork.
Add salt and pepper. You can also add other dried herbs if you wish to. Mix well.
Start shaping each croquette by taking just enough of the mixture to fit onto your palm. Flatten using your fingers.
Use 1 tsp of the tofu cheese mix and place it at the centre of the potato mash. Gently fold over and mould the croquettes into a cylindrical shape. Repeat this for the other 14-16 croquettes.
Mix the besan and water in a small bowl. Put the besan-water mix , all-purpose flour and breadcrumbs in three separate bowls.
Using a 3-step breading process, coat each croquette first with flour, second with the besan-water mix and third with the panko/breadcrumbs until completely coated. (It’s best to use only a little panko at a time so that the crumbs do not get soggy.)
Deep fry in oil and use paper towels to absorb the excess oil.
Serve hot with your favourite sauce.