I’m not sure why deep fried, crispy potatoes are so appetising, but they truly are. Potatoes are the king of savoury. They’re vegan, versatile and can be made into glorious foods like these potato tots. I can’t decide whether my cheesy potato croquettes are a fancy tapas dish or more like a side you’d feed your child with other orange food – regardless, they are bloody luscious. These mashed potato croquettes are filled with vegan creamy cheese and nutritional yeast for the “cheesiness” and other herbs and spices for extra yumminess. Roll up these bad boys into mini fat sausages and coat with coarse cornmeal and deep fry, then simply sink your teeth into these mouth orgasms and I dare you to try and not eat them all.
If you’re a vegan, I am just expecting that you’re a big fan of potato too. If you’re not… How? Potato is a big joy in my life, and I will eat up vast amount of carbs in the form of this earth vegetable with no regret. I’ve had plenty jacket potatoes and French fries in my life, so trying something new like these gorgeous croquettes is a nice change to the norm and trick myself into thinking i’m eating a balanced diet.
Wanted some more unique potato recipes? Try out this tasty Thai Sweet Potato Soup for something a bit new. I adore the texture that potatoes can create, none of this watery shit when potatoes are concerned. Hearty and healthy!
So next time you’re planning a tapas night, or craving some tatties, give these a try and tell me how they go! Simply too tasty to miss!
Cheesy potatoes win over many hearts. These homemade croquettes are filled with soft mashed potato, vegan cream cheese, herbs and spices, coated with a crispy cornmeal, deep-fried coating. Perfect tapas dish!
Author: The Hungry Herbivores
Recipe type: Appitizer, Snack
Cuisine: Vegan, Gluten-free, Tapas
1kg (35oz) potatoes (russets)
1 tsp. salt
½ cup vegan cream cheese
1 tbsp. nutritional yeast flakes
1 tsp garlic powder
1 tsp black pepper
½ tsp smoked paprika
¼ cup chopped parsley
1 litre vegetable oil (for frying)
½ cup non-dairy milk
½ cup cornflour
1 cup coarse cornmeal
Firstly, peel all of your potatoes and get rid of any "bad bits", then chop them into quarters.
Place in a saucepan and cover with water until the potatoes are completely submerged with a tsp of salt. Bring to a light boil and cook for 20-30 minutes, they should be soft to pierce all the way though the potato.
Drain the potatoes and mash until no lumps remain. Then adding cream cheese, yeast flakes, garlic powder, pepper, paprika and parsley to the potato and stir in thoroughly.
When the potato is cool enough, take a gold ball sized bit of mashed potato and roll into a plump, short croquette. Repeat until all has been used.
Separate the non-dairy milk, cornflour and cornmeal in separate bowls. Firstly dredge the croquette in cornflour, then the milk, then roll in the cornmeal. Set aside and repeat to each croquette.
In the meanwhile, begin heating the oil. Toss a small bit of the mashed potato in the oil - it should sizzle and rise to the top of the oil.
In batches, drop the croquettes into the oil and turn after 3-4 minutes. They should be golden brown and hot through.
Once they are all cooked, serve immediately with a dipping sauce of choice