4 years ago1,000+ Views
makes about 8-12 croquettes 1 can chickpeas, drained 1/4 cup raw sunflower seeds 3/4 cup pumpkin puree (canned 1 tbsp apple cider vinegar 2 tsp maple syrup 1/4 cup Daiya pepperjack vegan cheese shreds (or other flavor shredded cheese) spices: 1/8 tsp fine black pepper, 1/8 tsp garlic powder, 1/4 tsp salt 1/3 cup chopped veggies (any variety) – optional 1 tbsp hot sauce + a few dashes of cayenne for heat – optional 1-3 tbsp flour for extra binding – optional Coating: 1 cup Panko breadcrumbs (or another breadcrumb variety) 1/3 cup safflower oil for light frying/saute To Make: 1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin. 2. Add in the spices, apple cider, sunflower seeds, optional veggies and optional flour. Fold together until a moist mixture forms. Add in additional ingredients like optional hot sauce, etc. continue to mash until a nice sticky mixture forms. 3. Preheat a few tablespoons of safflower oil in a large skillet. 4. When the oil is hot, for the mixture into golf ball sized balls – formed into “date-shaped” bites – next, roll wet croquettes in the panko crumbs until well covered – place in the hot oil – carefully. 5. Continue until the pan is full – leave about an inch space between each croquette for easier flipping. Cook on each side only about 1-2 minutes – or until toasty brown. Try not to burn, although a bit of crisping is nice. 6. Transfer cooked croquettes to a paper towel to cool. Serve in about 5 minutes after cooling a bit. Store in the fridge and reheat in the oven if desired. You can freeze as well. However, best hot off the skillet!
Panko panko!! These will be so yummy and crispy!
I've never made a croquette myself before, this will be an adventure :)
This sounds great, and I agree with @caricakes about finding a good sauce for it
I love croquettes!
This needs some kind of really awesome dip to go with it.
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