These vegan croquettes from the oven are made without cow’s milk and egg as a binding, but are as delicious and crisp as the classic.
4 large, floury-boiled potatoes
8 tablespoons soy milk
8 tablespoons breadcrumbs
2 tablespoons vegan margarine
1/4 bunch of fresh parsley
1 teaspoon of garlic powder
Vegetable oil for greasing
Peel potatoes, quarter and cook for 20 minutes in salted water. Then drain and let evaporate briefly.
Crush the potatoes in a bowl with a potato masher. Wash the parsley, pluck the leaves from the stems and finely chop.
Add margarine, parsley, 4 tablespoons of soy milk and garlic powder and mix with the crushed potatoes. Season with salt and pepper.
Preheat the oven to 200 ° C. In two bowls fill the remaining soy milk and breadcrumbs. Form the potato mixture with hands to croquettes.
Carefully dip the croquettes into the soy milk and then toss in bread crumbs so that they are covered with breadcrumbs on all sides.
Lightly grease the baking tray with vegetable oil, place the croquettes on top and brown for 20 minutes in the oven. Turn once in half the time.