Healthy Potato Croquettes
These healthy potato croquettes are baked, not fried, and packed with flavor. A delicious and guilt-free side dish!
Equipment
- 1 Large pot
- 1 Potato ricer or masher
- 2 Large bowls
- 1 Baking Sheet
- 1 Parchment Paper
Ingredients
For the Croquettes
- 2 lbs potatoes peeled and quartered
- 0.25 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
- 0.5 cup whole wheat flour
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Return the drained potatoes to the pot. Add the almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mash until smooth and well combined. Let cool slightly.
- Once the potato mixture is cool enough to handle, form into small croquettes (about 2 inches long).
- Place the whole wheat flour in one bowl and the panko breadcrumbs in another bowl.
- Roll each croquette in the flour, then dip in the almond milk (or a plant-based milk of your choice), and finally coat with the panko breadcrumbs. Make sure they are evenly coated.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the breaded croquettes on the baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
- Serve hot and enjoy!
Notes
For a crispier texture, you can lightly spray the croquettes with olive oil before baking.
