I made this recipe because of the pulp which remained of the Potato Skins recipe.
It’s fun when one recipe yields another!
This recipe has several advantages over the traditional version: instead of cooking the potatoes, we bake them so they do not absorb liquids and lose nutritional value.
In this method, we add very little tapioca starch instead of wheat flour.
Moreover, gluten-free cornflakes replace the bread crumbs of the topping; And last but not least: instead of frying the croquettes, we bake them in the oven.
Serve the croquettes together with vegan Almond Sour Cream or as a side dish.
Let me know how it turned out ❣️
13 – 15 Croquettes
- Preheat oven to 180 degrees Celsius
- Bake the potatoes whole with the skin until softened (an hour to hour and a quarter); The potatoes are ready when a wooden skewer or fork penetrates them easily. After about half an hour, turn the potatoes over and continue baking for about 30 minutes more.
- Remove from the oven (do not turn off the oven – we will use it again soon). Let cool for a few minutes, cut each potato, lengthwise, into four parts. Transfer to a bowl (with the skin), mash with a potato masher. The skin will separate by itself. Scrap the skin with a spoon until it's clean of the pulp.**
- Add tapioca and spices and mix/knead the mixture well (by no means don't use a food processor – it will yield a sticky, dense mixture. Taste and adjust seasoning if necessary.
- Form croquettes about 4 cm by 2.5 cm, dip in the cornflakes crumbs, so they are coated on all sides, and place on a baking tray lined with baking paper.
- Spray with oil and place in the oven. Bake for 10-15 minutes until golden.
- Using tongs, turn the croquettes over and spray again with olive oil; bake for another 10-15 minutes until golden. Remove from the oven, let cool for about 5 minutes to set the croquettes.
- Serve with Almond Sour Cream or as a side dish.