On Friday, January 5, 2018 at 6:07:48 AM UTC-5, Julie Bove wrote:
> "Sqwertz" > wrote in message
> ...
> > On Wed, 3 Jan 2018 22:46:37 -0800, Julie Bove wrote:
> >
> >> "U.S. Janet B." > wrote in message
> >> ...
> >>
> >>>>Don't think I've ever had a potato croquette. How do you make them?
> >>>
> >>> I use maybe cups of leftover, cold mashed potatoes that have been
> >>> make with milk and butter, minced or grated onion, 1 egg, some bread
> >>> crumbs to consistency to hold shape. Scoop some potato mixture and
> >>> form into a ball, drop into hot grease, butter or oil of your choice.
> >>> Medium heat. Fry on one side until brown and crispy. Turn the ball
> >>> partially over so that you have one flat browned side, one totally
> >>> uncooked side plus the side that you have just turned over. Brown
> >>> that side then turn again so that you have 3 browned sides. Generally,
> >>> the recipes on the 'Net are fairly similar. Tasty. My husband always
> >>> looks forward to them.
> >>> Janet US
> >>
> >> That's not what I'm looking for but thanks.
> >
> > Why did you ask how to make them if they weren't what you were looking
> > for? What kind of croquettes ARE you looking for? Or did you just
> > post the request so you can bait people into replying with suggestions
> > just so you can poo-poo them like you always do?
> >
> > Sheesh.
> >
> > -sw
>
> Um dur, Steve. I specifically said "no egg" and "baked". So...

Here you go. Hey, I think Julie might still have me killfiled. Could
someone reply and quote so she can see the recipe?

Cindy Hamilton

Baked Jackfruit Croquettes

2 tablespoons vegan butter
1 white onion, diced
3 garlic cloves
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups russet or Yukon potatoes, diced
1 20-ounce can jackfruit in brine
1 1/2 cups water
3/4 cup nutritional yeast, divided
1 cup chickpea flour
2 tablespoons oil
1/2 cup gluten-free bread crumbs
1/2 cup aquafaba (liquid from the can of chickpeas)

Over medium heat, melt the butter in a medium-sized saucepan. Add onion and cook until translucent. Add the garlic, spices, salt, and pepper. Cook for another couple minutes.

Prepare the jackfruit while the onions are cooking. Remove the center €œcore€� and the seeds. Rinse well.

Place the diced potato, jackfruit, water, and 1/4 cup of nutritional yeast into the pan. Let simmer over medium heat until all the water is gone and the potatoes are cooked thoroughly. If you need to add a bit more water to achieve this, feel free to do so.

Remove from heat and mash. Mix in the chickpea flour.

Let the mixture cool for a bit until you can comfortably handle it. Form into logs and place in the freezer to firm up.

Preheat the oven to 375°F and oil a baking sheet well.

Toss together the rest of the nutritional yeast and bread crumbs in a shallow dish.

Place the aquafaba in another shallow dish.

Once the croquettes have firmed up a bit (about 15-20 minutes), remove them from the freezer. Dip each croquette into the aquafaba and then the bread crumb mixture.

Bake for 20 minutes, then flip the croquettes and bake for another 15 minutes.

Serve with Dijon mustard