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    Home » Vegan Recipes » Pea, Potato & Pesto Croquettes

    Pea, Potato & Pesto Croquettes

    Published: Aug 23, 2017 · Modified: Jul 28, 2021 by Kate Ford · This post may contain affiliate links.

    Pea Potato & Pesto Croquettes | Vegan & Vegetarian
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    Ad: in collaboration with Taking the Pea

    I hadn't had a potato croquette in years.  They are such a treat - crispy, golden breadcrumbs with a soft mashed potato filling, dunked into ketchup, of course.  I was experimenting recently with some totally more-ish dried peas coated in all your favourite crisp flavours from the cheekily named Taking the Pea, (you may have read about them in my Pea & Wasabi Vegan Mayo post).

    Blitzing them into crumbs and using them in place of breadcrumbs seemed like an idea worth working on, with their punchy flavours, protein content and fabulous crunch making them a fine replacement in this much-loved recipe.

    But I couldn't leave the filling as just plain potato.... oh no.  Leftover mash and fresh green peas are squashed together with some fresh basil, pine nuts, garlic and vegan parmesan or nutritional yeast to create a punchy pesto flavour which goes perfectly with potato and peas.

    Pea Potato & Pesto Croquettes | Vegan & Vegetarian

    I used Taking The Pea's Sweet Chilli Salsa flavour peas here for the crispy coating, and the little kick of heat was really good with the creamy potato filling.  But you could use any of their flavours - Wacky Wasabi and even Smoked Ham are also vegan (if you can excuse the rather non-vegan piggy picture on the front of the packet, it is actually one of my favourites!).

    These little croquettes would make perfect picnic food, they are very portable and just as good cold as hot.  Or if the weather is a little dubious (as usual), have them for dinner with some green salad and a dipping bowl of ketchup. Yum!

    Pea Potato & Pesto Croquettes | Vegan & Vegetarian

    They also freeze well - why not make up a double batch, and part-cook those you want to freeze.  Freeze them on a baking tray, then put in freezer bags to save space.  Just defrost and cook them through in the oven when required.

    Pea Potato & Pesto Croquettes | Vegan & Vegetarian

    Pea, Potato & Pesto Croquettes

    Kate Ford | The Veg Space
    These crispy potato croquettes are easy to make and totally more-ish.
    5 from 5 votes
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    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Snack
    Cuisine British
    Servings 16 croquettes
    Calories 136 kcal

    Ingredients
      

    • 300 g mashed potato
    • 100 g cooked peas
    • large bunch fresh basil chopped
    • 2 tablespoon pine nuts chopped
    • 3 tablespoon vegan parmesan or nutritional yeast flakes (optional)
    • 2 teaspoon ready-chopped garlic / garlic purée
    • 5 tablespoon chickpea flour (gram flour)
    • 100 g breadcrumbs or Sweet Chilli Dried Peas blitzed into crumbs
    • plain flour for dusting
    • sunflower oil for frying

    Instructions
     

    • In a large bowl, mix together the potato, peas, basil, pine nuts, vegan parmesan/nutritional yeast and garlic.
    • Tip the chickpea (gram) flour into a shallow bowl and mix to a paste with 5 tablespoon water - the mixture should be the consistency of beaten egg, so if it is too thick add a little more water, and if it is too thin, a little more flour.
    • Tip the breadcrumbs or crushed dried peas into another shallow bowl.
    • Flour a clean work surface, then take a quarter of the mashed potato mixture and roll it into a long sausage shape. Cut the 'sausage' into four equal lengths, then repeat with the remaining potato mixture.
    • Heat the oil in a large, deep frying pan or saucepan - it should be about half a centimetre deep. Take each croquette, dip it first in gram flour mixture, then into breadcrumbs (it is easiest to do this with two forks), rolling it around until fully coated. Place into the oil and repeat until you have 4 or 5 frying at once (don't overload the pan), turning occasionally until they are golden brown all over.
    • Remove from the pan and place on kitchen paper to remove any excess oil, and repeat until all the croquettes are cooked. They can be eaten straight away, or refrigerated and reheated in the oven when needed.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1croquetteCalories: 136kcalCarbohydrates: 23gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 82mgPotassium: 272mgFiber: 2gSugar: 2gVitamin A: 11IUVitamin C: 15mgCalcium: 31mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Disclosure: This post was sponsored by Taking the Pea.  Thank you for your support of the brands who keep The Veg Space going!

    « Sun-Dried Tomato & Butterbean Vegan Pâté
    Vegan Coleslaw with spiced mayo »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Ian says

      December 17, 2017 at 11:37 pm

      A variant you might like... Keep the potato and pea, but ideas of the rest use a bit of jackfruit or tofu, and some nori, and salt and vinegar. Fish and chip croquettes.

      Reply
      • Ian says

        December 17, 2017 at 11:37 pm

        Sorry auto correct. Ideas = instead

        Reply
      • thevegspace says

        December 18, 2017 at 10:26 am

        Love it! Great idea x

        Reply
    2. Jacqueline Meldrum says

      September 04, 2017 at 9:02 pm

      Featured in Meat Free Mondays and shared again 🙂

      Reply
    3. Kirsty Hijacked By Twins says

      August 27, 2017 at 8:38 pm

      Oh yum! I love all of these ingredients especially the pesto. These are a must make! x #CookBlogShare

      Reply
    4. Jacqueline Meldrum says

      August 26, 2017 at 12:01 pm

      Those look amazing Kate. They would go down well here. I tried to make something similar and they spread, I think i should have chilled them first.

      Shared!

      Reply
    5. Nico @ yumsome says

      August 25, 2017 at 5:08 pm

      What fantastic snacks... I bet they'd work really well with some sriracha mayo too! Yum! xx

      Reply
    6. Louise says

      August 23, 2017 at 7:55 pm

      These sound lovely! I have never made croquettes before #cookblogshare

      Reply
    7. Ginny McMeans says

      August 23, 2017 at 6:49 pm

      You’ve made my stomach growl! This recipes is so different and I love the crunchy peas in there. It is a must make and I know I’ll love it!

      Reply
    8. Rebecca @ Strength and Sunshine says

      August 23, 2017 at 3:51 pm

      Fantastic! That looks like such a fun recipe 😀

      Reply
    9. Eb Gargano | Easy Peasy Foodie says

      August 23, 2017 at 2:17 pm

      Oh wow - these look yummy...great flavours and I love the sound of those crunchy coated peas! Thanks for linking this up to #CookBlogShare 🙂 Eb x

      Reply

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