Potato and okara croquettes are so tasty that they make your mouth water just by looking at them. They are made without eggs, gluten-free and completely vegan.
Recycling the Okara (follow the link to learn more), the pulp left from soybeans after making homemade soy milk, was fun and interesting and gave the potato croquettes a unique flavor.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 14 pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 14 oz potatoes (peeled, cooked and boiled)
- 11 oz okara (wet or dry)
- 1 clove garlic (minced)
- 1 1/2 onion (chopped)
- 3.5 tbsp rice flour
- 1 tbsp nutritional yeast flakes (deactivated)
- 2 tsp gomasio (herb-flavored)
- 1 bunch parsley (chopped)
- 1 pinch black pepper + 1 pinch turmeric powder
- as needed rice flour (for coating the croquettes)
- sunflower seed oil (for frying)
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Tools
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Preparation
1 – Boil, peel and mash the potatoes with a potato ricer or masher.
2 – Chop the onion, parsley and garlic.
3 – Put all the ingredients in a bowl, including the okara, and mix the mixture well. Add a pinch of salt if necessary.4 – Take a spoonful of the mixture and toss it in the rice flour, then shape the croquette into a round or oval form with your hands.
5 – Pour the sunflower oil into a small pot for frying and heat it.
6 – Dip 2 croquettes at a time into the oil and fry them until golden.7 – Drain them and place them on a sheet of absorbent paper to remove excess oil.
8 – You can serve these tasty croquettes with a sauce of your choice.
