Crispy Vegan Broccoli Stalk Croquettes
This is the ultimate no-waste vegan recipe as it uses the entire broccoli stalk. It's so often thrown away, but it's actually super tasty and packed full of goodness – so this recipe makes the most of it.
- by guest Oddbox chef Storm @whatstormeats
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 12
Ingredients:
250 g Broccoli stalks (and any extra florets you have!)
3 large Potatoes (baked and mashed)
2 spring onions (chopped)
a pinch of chilli flakes
50 g vegan cheese
125 g plain flour
100 ml Plant based milk
75 g Breadcrumbs
Vegetable oil (for frying)
Garlic and herb mayonnaise:
1 garlic clove (crushed)
sprig parsley (roughly chopped)
50 g vegan mayonnaise
Recipe:
- Bake or boil your potatoes to cook them. Baking takes a but longer, but they'll be drier and easier to shape. Top tip: If you bake the potatoes, keep the skins for snacking on. If you boil them, you can leave the skins on.
- Cut the broccoli stalks into chunks and boil in a pot of water for a few minutes, until tender. Remove from the water and roughly chop into smaller pieces
- Mix the mashed potatoes, broccoli, chopped spring onions, 50g of the flour and the cheese together. Season with salt, pepper and a pinch of chilli flakes.
- Get three separate bowls ready; one with flour, one with the plant-based milk and the last one with the breadcrumbs. Shape the potato and broccoli mixture into croquettes with your hands and coat them with flour, then milk, and then roll them in the breadcrumbs.
- Heat vegetable oil in a small pan until it reaches about 180 degrees. Fry in batches until golden brown, drain on a clean towel. Don't fancy frying? You can bake the croquettes instead, they just won't get as crispy.
- Mix your vegan mayo with a crushed garlic clove and some finely chopped herbs (parsley and chives work great). Serve with your crispy broccoli croquettes.
