Violetta potato croquettes (vegan)

Jen Williams from Flow in Bristol has created probably the most colourful croquettes you're ever going to get your chops around.

Yields4 Servings
 300g violetta potatoes
 300g maris piper potatoes
 1 tsp Dijon mustard
 250g panko breadcrumbs
 1/2 tsp beetroot powder
 250g plain flour
 400ml barista-style plant milk
 rapeseed oil (or vegetable oil), for deep frying
1

Peel all the potatoes and put each variety into a separate pan of cold water. Bring to the boil and simmer, until cooked through.

2

When cooked, remove from the heat and drain, retaining approximately 100ml of the liquid. Set aside to cool, making sure both varieties remain separate. (The colour gets darker in the purple potatoes the longer they sit, so if you leave them separate until the end you’ll get lovely speckled colours in the croquettes.)

3

Once cool, mash both types of potato together, seasoning with the mustard, and white pepper and salt. Mix well and let sit for around 10 minutes to let the colour further develop.

4

Line a baking sheet and, using a 2cm-wide (approx.) round-tip nozzle, pipe on the mix in straight lines. (Add a small amount of the potato cooking liquid if the mix seems too dry.) Freeze until the croquette mix is solid enough to cut into portions.

5

Using a food processor, blitz the panko breadcrumbs with the beetroot powder. Set up 3 bowls; one containing flour, one milk and one the pink crumbs.

6

Cut the piped lines of potato filling into desired portions (roughly a couple of inches long) and coat each twice – first with the flour, then milk, then breadcrumb, ensuring all sides are evenly covered. Store in the freezer until needed.

7

To cook, heat 4cm or so of oil in a heavy bottomed pan to 180C. Cook a test croquette until crisp (it should take approximately 6-7 minutes), then remove, and cut it in half to ensure it is cooked all the way through. This will show you your timings for your batch of croquettes. Do not overcrowd the pan, as this will reduce the overall temperature of the oil, leading to soggy croquettes. Use a slotted spoon to remove each one and place onto a paper towel to drain, then serve.

Category,

Ingredients

 300g violetta potatoes
 300g maris piper potatoes
 1 tsp Dijon mustard
 250g panko breadcrumbs
 1/2 tsp beetroot powder
 250g plain flour
 400ml barista-style plant milk
 rapeseed oil (or vegetable oil), for deep frying

Directions

1

Peel all the potatoes and put each variety into a separate pan of cold water. Bring to the boil and simmer, until cooked through.

2

When cooked, remove from the heat and drain, retaining approximately 100ml of the liquid. Set aside to cool, making sure both varieties remain separate. (The colour gets darker in the purple potatoes the longer they sit, so if you leave them separate until the end you’ll get lovely speckled colours in the croquettes.)

3

Once cool, mash both types of potato together, seasoning with the mustard, and white pepper and salt. Mix well and let sit for around 10 minutes to let the colour further develop.

4

Line a baking sheet and, using a 2cm-wide (approx.) round-tip nozzle, pipe on the mix in straight lines. (Add a small amount of the potato cooking liquid if the mix seems too dry.) Freeze until the croquette mix is solid enough to cut into portions.

5

Using a food processor, blitz the panko breadcrumbs with the beetroot powder. Set up 3 bowls; one containing flour, one milk and one the pink crumbs.

6

Cut the piped lines of potato filling into desired portions (roughly a couple of inches long) and coat each twice – first with the flour, then milk, then breadcrumb, ensuring all sides are evenly covered. Store in the freezer until needed.

7

To cook, heat 4cm or so of oil in a heavy bottomed pan to 180C. Cook a test croquette until crisp (it should take approximately 6-7 minutes), then remove, and cut it in half to ensure it is cooked all the way through. This will show you your timings for your batch of croquettes. Do not overcrowd the pan, as this will reduce the overall temperature of the oil, leading to soggy croquettes. Use a slotted spoon to remove each one and place onto a paper towel to drain, then serve.

Violetta potato croquettes (vegan)