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Author Notes: A dish inspired by Ireland, these colcannon croquettes are made with beet greens, lending them an irresistible fuchsia color! Breaded in panko bread crumbs, then fried, they make a crunchy, gorgeous appetizer. It's made with all vegan-friendly ingredients too! —Natalie
Makes 12 croquettes
- 2 pounds Idaho Russet Potatoes, peeled and cut into 1" chunks
- 2 tablespoons Unrefined, Organic Coconut Oil
- 1/2 cup Almond Milk
- 2 tablespoons Nutritional Yeast
- 1 tablespoon Freshly Squeezed Lemon Juice
- 1 1/4 teaspoons Salt
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 tablespoon Extra Virgin Olive Oil
- 10 cups Loosely Packed Beet Greens (from one bunch of beets), cut into ribbons about 1 inch thick
- 3 Garlic Cloves, finely chopped
- 1/4 teaspoon Ground Nutmeg
- 2 tablespoons Ground Flax Meal
- 2/3 cup Warm Water
- 2 cups Panko Bread Crumbs
- 2 cups Vegetable Oil
Lemon Basil Cashew Cream
- 1 cup Raw Cashews soaked in water for two hours, then drained
- 2/3 cup Water
- 2 tablespoons Lemon Juice
- 1 tablespoon Nutritional Yeast
- 1/8 teaspoon Cayenne Pepper
- 1 tablespoon Finely Chopped Fresh Basil
- Fill a large pot of water two thirds of the way full, and add in the potatoes. Cover, and put the heat on high. After about 15 minutes, the water should start to boil. Cook for about 15 minutes more, or until fork tender.
- Drain the potatoes very well in a colander, and return to the warm pot. This will evaporate more of the residual water on the potatoes.
- Add the coconut oil, almond milk, nutritional yeast, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon of pepper. Hand-mash the potatoes with a potato masher, and set aside.
- While the potatoes cook, heat a large saute pan over medium heat. Add in the olive oil, then about half of the beet greens. Let the first batch of greens wilt a bit before adding the garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and the rest of the beet greens. Cook until all the greens have wilted, about 5 minutes more.
- Add the greens in with the potatoes, and mix well, ensuring that there are no clumps of beet greens. Transfer to an airtight container, and refrigerate at least four hours or overnight.
- Line a cookie sheet with plastic wrap, and when the mixture is cool, divide the mixture into 12 equal patties.
- In a shallow bowl, mix the flax meal and warm water. In a second shallow bowl, add the breadcrumbs. Carefully dip a patty into the flax meal. I used a fork to help turn it over. Once coated with the flax mixture, carefully dip into the panko bread crumbs. Return to the lined cookie sheet, and repeat for the remaining patties.
- Heat a skillet to medium high, and add one cup of vegetable oil. Bring the oil temperature to 350°F, or until the base of a wooden spoon bubbles.
- Add in a few croquettes, not crowding the pan. Cook until golden brown, about 3-5 minutes per side, and remove to a paper towel-lined plate.
- Keep working in batches, adding more oil if necessary until all croquettes are fried up. Serve on a pool of cashew cream, and garnish with lemon wedges and basil.
- For the cashew cream, place all ingredients except the basil into a blender, and blend until very smooth. Transfer to a bowl, and mix in the chopped basil. Cover with plastic wrap, and place in the refrigerator until ready to serve.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0