Ingredients:

  • 1 lb Russet potatoes, peeled and cubed
  • 1 lb cauliflower, cut into tiny florets
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 3 cloves garlic, minced
  • 2 tbsp nutritional yeast
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup aquafaba, whisked until frothy
  • 1.5 cups panko breadcrumbs
  • 1/2 tsp onion powder

Instructions:

  1. Boil the cubed potatoes in salted water until tender, approximately 15 minutes.
  2. Toss cauliflower florets in olive oil and roast at 400°F (200°C) for 20 minutes until edges are charred and moisture is evaporated.
  3. Drain potatoes and allow to steam-dry for 2 minutes. Mash using a ricer or potato masher.
  4. Fold roasted cauliflower, minced garlic, nutritional yeast, parsley, smoked paprika, and black pepper into the mashed potatoes.
  5. Chill the mixture for at least 1 hour to allow starches to set for better structural integrity.
  6. Form the chilled mixture into 20 small cylindrical croquettes or patties.
  7. Dredge each croquette first in flour, then dip into the frothy aquafaba, and finally coat thoroughly in panko breadcrumbs mixed with onion powder.
  8. Arrange on a parchment-lined baking sheet and bake at 400°F (200°C) until golden brown and crispy.