top of page
Potato Croquettes
by Nella Sammartino
Ingredients:
2 cups mashed potatoes (cooled)
1 cup Nut Grove Cheese Chèvre
½ cup grated dairy-free Parmesan (optional)
2 tbsp fresh chives, chopped
Salt and pepper to taste
½ cup all-purpose flour
1 cup plant-based milk
1 cup breadcrumbs
Neutral oil for frying
In a bowl, combine mashed potatoes, chèvre, Parmesan (if using), chives, salt, and pepper. Mix until smooth.
Take a small handful of the mixture and form into cylinders or balls. Set aside.
Set up three bowls: one with flour, one with water and one with breadcrumbs.
Roll each croquette in flour, dip in plant-based milk, and coat with breadcrumbs.
Heat oil in a deep skillet or pot to 350°F (175°C). Fry croquettes in batches until golden brown, about 3-4 minutes.
Drain on paper towels and serve warm, with a dipping sauce like aioli or marinara.
bottom of page