This vegan croquette recipe totally satisfies the desire for Indian flavors (as you get to know me better you’ll see, I’m in LOVE with Indian food and Indian culture!). I’ve cut way back on eating out in Indian restaurants because it’s pretty tough to get healthy food there with all the ghee and dairy products they use. If I create my own meals at home, my body definitely thanks me for it (and I get to live in a house that smells like an Indian restaurant for a while – ahhhh).
My kids will pretty much eat anything that I make in a burger or croquette shape, so I’m always dreaming up new ways to make foods like this. Inspired by this burger recipe by Richa Hingle that uses grated cauliflower, I combined my favorite veggies for Indian flavors, cauliflower and potato, along with chickpeas for added protein and texture and came up with incredible (if I do say so myself, and I do) croquette recipe.
- 2 small russet potatoes, peeled and steamed (left over baked potatoes may be used)
- 1 can chickpeas, drained and rinsed
- ½ head cauliflower, grated
- ½ of a large onion
- 2 large cloves garlic
- 1 T fresh ginger, minced
- 1 t cumin
- 1 t coriander
- 1 t garam masala
- ¾ t salt
- ¼ t each - ground cloves, turmeric, and cayenne
- 2 T chickpea flour (may sub whole wheat flour)
- juice of one lemon
- ½ cup fresh cilantro, chopped
- Preheat oven to 400 degrees. Lightly spray a baking sheet and set aside.
- Peel and steam the potatoes until tender (or use leftover cooked potato).
- With a cheese grater, shred the cauliflower (I used the lid to a tupperware container to keep cauliflower shreds from going all over my kitchen, it worked awesome. You could also use a bowl.)
- Spread the cauliflower shreds on a baking sheet and cook in the oven until slightly golden brown, about 20 minutes. Stirring a few times helps.
- While the cauliflower is cooking, puree the onion, garlic and ginger together in a small food processor or blender (you can use some vegetable broth or water to help it out), or just chop it all very fine with a knife. Cook this mixture in a skillet on the stove with some water or veg broth until it is soft, about 5 minutes. Add all the spices and stir to combine. Cook for an additional couple minutes.
- Add the cooked cauliflower, potatoes, chickpeas and onion/spice mixture to a large bowl. Sprinkle the chickpea flour on top. Throw in the chopped cilantro and the juice of one lemon.
- Combine everything together. I used a pastry cutter and it was perfect for breaking up the chickpeas a bit and incorporating all the other ingredients while keeping it on the chunky side. You could also use a potato masher or even your hands.
- Form into patties or oval croquette shapes and place on a lightly oil-sprayed or parchement paper covered baking sheet.
- Place in the oven and cook about 30 minutes, flipping half-way through baking time.
Voila! Beautiful and tasty! This croquette recipe can be doubled and the uncooked croquettes can be frozen too.
Serving Suggestion: Steam off the rest of the cauliflower and serve it on the side sprinkled with some fresh lemon juice and a bit of salt. Serve some mango chutney on the side, or do like I did and toss some fresh mango pieces with the mango chutney – it was a great condiment and added a burst of fruit sweetness. Throw in a green salad and you’ve got a killer meal! High in fiber, low in fat, totally healthy plant based food that makes your taste buds do the happy dance.
I hope you enjoy eating this gluten-free, vegan croquette recipe as much as I enjoyed creating it!