Ingredients for 4 servings
For the Brussels sprouts-potato-croquettes
- 750 g potatoes, mealy – peel and cut into approx 2 cm pieces
- 300 g of Brussels sprouts – outer leaves removed; the stalk crosswise
- 50 g of spelt breadcrumbs
- 3 TABLESPOONS of vegan Egg substitute
- 2 TBSP potato starch
Liquid ingredients and spices
- 50 g of organic Margarine, vegan – soft
- 500 ml peanut oil – for Frying
- 1 Msp. Nutmeg powder
- Crystal salt
- Pepper from the mill
Preparation time 30 minutes cooking/baking time approx. 35 minutes
The potatoes in a pot with water and a bit of salt, start, and about 25 Min. cook until soft. Then using a sieve, drain, drain and short ausdämpfen.
Meanwhile, another pot with water, add salt and the sprouts and bring to a boil, 5 Min. blanch. Then using a sieve drain, cold deter and drain.
The potatoes in a bowl and mash. Place the Margarine, Egg replacer, potato starch, nutmeg and pepper and mix. Add salt to taste.
A deep plate with bread crumbs and a shallow dish with kitchen paper.
The peanut oil in a saucepan and with a wooden spoon to check if the Oil is hot enough (if it’s bubbling, it has reached the Oil temperature of approximately 180 °C).
Approx. 25 g of the potato mass and shape with damp hands into a ball. Then press flat and a rose cabbage roses put in, the dough hammer and again about forms. Make sure that the whole herb is covered by the potato dough.
Then in the bread crumbs and fry 3 to 4 croquettes (depending on pot width) carefully into the Oil about 2 Min. Golden brown fry. With a slotted spoon, take out and Drain on paper.
The Brussels sprouts-potato-enjoy croquettes, for example, along with pumpkin-apricot Chutney and a crisp salad.
Nutritional values per Serving
- Calories: 955 kcal
- Carbs: 44 g
- Protein: 9 g
- Fat: 79 g