Croquettes are simple to prepare, use very few ingredients, and are great to serve as finger foods. You can use your leftover mashed potatoes and transform them into these crispy and irresistible stuffed potato croquettes. Combine the vegan neat egg and Taco Filling for these delicious snacks.
Serving Size: 15-20 Croquettes
- 1 can Loma Linda Taco Filling
- 1 lb. mashed potatoes
- 1 tbsp neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
- 1 tbsp corn starch
- 1/2 cup of water
- 1 packet taco seasoning
- 1 cup breadcrumbs (for coating)
- 2 cups oil for frying the croquettes
Take a pan and heat it up. Add Taco Filling and dry out the moisture from the filling.
Remove and keep aside. Let it cool down completely.
Divide the filling into 15-20 portions and roll into balls. Refrigerate/freeze for at least half an hour (makes handling easy)
In mashed potatoes, add the taco seasoning and mix well. If the mashed potatoes are not firm enough to form into balls, add in the neat egg and 1 tablespoon of corn starch. Mix well and refrigerate for at least half an hour (makes handling easy)
Divide the seasoned mashed potato into 15-20 portions (same as taco filling balls). Take one potato ball and flatten into a bowl shape. Place the taco filling ball in the center and re-roll into balls. Repeat with all the potato and taco filling balls.
In a deep bottom pan, heat the oil for frying. While the oil heats up, add water into 2 tablespoons of corn starch and form into a thin paste. Roll each croquette ball in the cornstarch paste followed by rolling in breadcrumbs to coat evenly and fry in the hot oil till crisp and evenly golden brown outside.
Remove and serve hot with your favorite condiment.
Variation – Add a cube of vegan cheese in the center of the stuffed croquettes along with Taco Filling for a cheesy croquette.
Click here to shop Loma Linda Taco Filling on Amazon.