Get ready to transform your dinner routine with these irresistible vegan croquettes that are packed with flavor, nutrition, and pure culinary magic! Imagine crispy golden exteriors giving way to a creamy, hearty interior bursting with sweet potatoes, protein-rich lentils, and vibrant carrots. These aren't just another boring vegetarian dish - these are croquettes that will make even meat-lovers stop and take notice. Whether you're a seasoned plant-based chef or a curious foodie looking to expand your cooking horizons, this recipe promises a delightful culinary adventure that's as nutritious as it is delicious.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 2 medium sweet potatoes, boiled and mashed
- 1 cup cooked lentils
- 1 cup grated carrots
- 1/2 cup breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Peel and chop sweet potatoes into medium-sized cubes. Boil in salted water for 15-20 minutes until tender and easily pierced with a fork.
- Drain the boiled sweet potatoes and mash thoroughly in a large mixing bowl using a potato masher or fork until smooth and free of large lumps.
- Add cooked lentils to the mashed sweet potatoes. Ensure lentils are well-drained and at room temperature to prevent excess moisture.
- Grate fresh carrots using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel to prevent soggy croquettes.
- Mix grated carrots into the sweet potato and lentil mixture. Add breadcrumbs, nutritional yeast, cumin, salt, and pepper. Combine ingredients thoroughly until they hold together.
- Using clean hands, shape the mixture into oval or round croquettes, approximately 2-3 inches in size. Press firmly to ensure they maintain their shape.
- Optional: For extra crispiness, roll croquettes in additional breadcrumbs before cooking.
- Heat a non-stick skillet with a thin layer of olive oil over medium heat. Alternatively, preheat oven to 425°F (218°C) for baking.
- If pan-frying, cook croquettes for 3-4 minutes on each side until golden brown and crispy. If baking, place on a parchment-lined baking sheet and cook for 20-25 minutes, flipping halfway.
- Remove from heat and let cool for 2-3 minutes. Serve hot with a side of yogurt, tahini sauce, or your favorite dipping sauce.
Tips
- Moisture Management: Always squeeze excess liquid from grated carrots to prevent soggy croquettes. A clean kitchen towel works perfectly for this.
- Binding is Key: If your mixture feels too loose, add extra breadcrumbs or a tablespoon of ground flaxseed to help hold the croquettes together.
- Texture Trick: For ultra-crispy exteriors, refrigerate shaped croquettes for 30 minutes before cooking to help them firm up.
- Cooking Options: While pan-frying gives a quicker crisp, baking is a healthier option with less oil. For best results, use a wire rack on your baking sheet to ensure all-around crispiness.
- Flavor Boost: Don't be afraid to experiment with spices! Try adding smoked paprika, garlic powder, or fresh herbs to customize the flavor profile.
- Make-Ahead Magic: These croquettes can be prepared in advance and stored in the refrigerator for up to 2 days before cooking, making meal prep a breeze.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 8g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
