Mouthwatering Vegan Cuban Croquetas with Avocado Garlic Sauce (Gluten-Free)

Allergens

N/A

Ingredients

• 300g cremini mushrooms, chopped
• 2 large russet potatoes, peeled and cubed
• 1 small white onion, finely chopped
• 1/2 cup unsweetened almond milk
• 1/4 cup gluten
• free breadcrumbs
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Oil for frying
• For the Avocado Garlic Sauce:
• 2 ripe avocados
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of one lime

Instructions

1. Boil the potatoes in a pot of water until tender. Drain and mash them. Set aside to cool.
2. In a pan, sauté the onion until translucent. Add the mushrooms and cook until they release their liquid and start to brown.
3. Combine the cooked mushrooms, onion, mashed potatoes, almond milk, breadcrumbs, nutritional yeast, garlic powder, smoked paprika, salt, and pepper in a bowl. Mix well.
4. Shape the mixture into 1 inch balls and then flatten them into small patties. Refrigerate for 30 minutes.
5. In a shallow dish, place breadcrumbs for coating. Roll each patty in the breadcrumbs to coat evenly.
6. Heat oil in a deep frying pan. Fry the croquetas until golden brown and crispy on both sides. Drain on paper towels.
7. For the Avocado Garlic Sauce, blend all ingredients in a food processor until smooth and creamy. Serve alongside the croquetas.

Chef’s Insight

The combination of textures and flavors in this dish is reminiscent of traditional Cuban cuisine while offering a vegetarian twist.

Notes

Serve with a refreshing mango or pineapple salsa for an added touch of tropical flavor.