Croquetas de Papa Veganas - Rellenas con Hongos SIN GLUTEN

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option while crushed crackers can be more economical.

plant-based milk

🥗Healthier: homemade nut milk

💰Cheaper: water

Homemade nut milk can be healthier, while water is a cost-effective substitute.

Peel the potatoes and cut them into thick slices.

Place the potato slices in a pot with plenty of water and bring to a boil until tender, about 15-20 minutes.

While the potatoes are cooking, chop 1/2 red onion and 5 mushrooms into small cubes.

Once the potatoes are cooked, drain them and let them cool in a bowl.

In the same pot, add a little water and the chopped onion, cooking until softened, adding a splash of water if it starts to stick.

Once the onion is tender and slightly browned, add the mushrooms, cover, and let them soften for a few minutes.

If the mushrooms aren't soft enough, turn the heat to low and cook for an additional 2 minutes.

Mash the cooled potatoes with a fork and add a good amount of salt, pepper, and a pinch of garlic powder (optional).

Mix in 3 tablespoons of tapioca starch and knead to form a dough.

Take a portion of the potato mixture, flatten it in your palm, add a spoonful of the onion and mushroom filling, and shape it into a ball.

Place the shaped croquettes on a baking sheet lined with parchment paper.

Drizzle a little olive oil over the croquettes and bake in a preheated oven at 250 degrees Celsius for 15-20 minutes until golden brown.

Let the croquettes cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens