vegan and free from gluten and top 9 allergens
Made with mashed potatoes and peas, these croquettes are the perfect way to put some spark into those leftover mashed potatoes.
This popular Italian street food is traditionally deep fried, but for a healthier option that’s even better, we air-fry.
Leftover mashed potatoes never tasted so good!
Croquette Ingredients
- Mashed potatoes – leftover or fresh
- Diced onions – caramelized in vegan butter and olive oil
- Peas
- Minced garlic
- Spices – curry powder and cumin
- Seasoning – a little salt
- Gluten free bread crumbs
Sauce Ingredients
- Mango chunks – fresh or frozen and thawed
- Light brown sugar
- Coconut aminos
- Lime juice
- A little spice – sriracha
- Seasoning – garlic powder
Here’s a link to our Best Ever Mashed Potatoes.
Crispy yet creamy, round or cylinder shaped, these croquettes are a winner. Besides, who can resist a good spud, regardless of how it has been transformed.
Potato and Pea Croquettes with Mango Sauce
Yield 12 Croquettes
Free of: gluten and top 9 allergens.
Leftover mashed potatoes never tasted so good!
Ingredients
Mango Sauce
2 cups mango chunks, fresh or frozen and thawed
1 tablespoon light brown sugar
2 teaspoons coconut aminos
2 teaspoons fresh lime juice
1 teaspoon sriracha
1/2 teaspoon garlic powder
Croquettes
1 tablespoon buttery sticks (such as Earth Balance Soy Free)
2 teaspoons olive oil
1 yellow onion, diced
1 teaspoon kosher salt, divided
2-1/2 cups cold mashed potatoes (about 5 medium potatoes)
3/4 cup frozen peas, thawed
2 teaspoons curry powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1 cup gluten-free bread crumbs (such as Ian's panko breadcrumbs)
Instructions
- Combine all ingredients for the mango sauce in a high speed blender. Blend until smooth, about 30 seconds. Pour into a small serving bowl and refrigerate until needed. This makes about 1-1/4 cups.
- Heat buttery sticks and oil in a medium saucepan or skillet over medium heat until melted and sizzling. Add diced onion and cook, stirring often, until onions start to soften. Reduce heat to medium-low and continue to cook, stirring often, until caramelized (golden and a jam like consistency), about 20-25 minutes. After 10 minutes of cooking, sprinkle ½ teaspoon salt over onions. Measure out ½ cup of caramelized onions and set aside. Reserve remaining onions for other uses, such as pizza, pasta, or soups.
- In a medium bowl, combine mashed potatoes, ½ cup caramelized onions, peas, curry powder, garlic, cumin, and remaining ½ teaspoon salt. Mix well.
- Portion potato mixture into 12 balls or cylinders. We like to portion using a #20 scoop or disher, often designated with a yellow handle.
- Preheat air fryer to 390-degrees F.
- Place breadcrumbs in a small bowl. Roll each croquette into breadcrumbs, coating well. Lightly spray each croquette and air fryer basket with vegetable or olive oil spray.
- Place croquettes in a single layer in basket and air fry for 8-10 minutes, or until golden brown. Depending on the size of your air fryer, you may need to fry in 2 batches, being careful not to crowd basket.
- Serve with mango sauce or a sweet chutney and a mixed green salad. The mango sauce doubles as a salad dressing for this dish.
Notes
We prefer Ian's panko breadcrumbs. When we shopped they were out of stock, so for this recipe we used another gluten free brand.
Courses Starters
Totally unreal in Colombia they make a stuffed, deep fried potato, which is real good. But this is much more healthy, can’t wait to make them… thanx
Thanks Rene for your comment. We love hearing from you!