Vegetarian Potato Nut Croquettes

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Vegetarian Potato Nut Croquettes

 

4 large potatoes

1 Tablespoon margarine or sesame oil

2 to 3 Tablespoons unflavoured soy or almond milk

3/4 cup chopped almonds

3 Tablespoons fresh parsley, chopped

salt and pepper to taste

About 1/2 cup unbleached flour, or fine dry bread crumbs, or a combination

of the two

light oil for pan frying

 

Cut the potatoes into bit-sized pieces. Place in a saucepan, cover with

water, and bring to a boil. Lower heat and simmer, covered, until the

potatoes are tender, about twenty minutes. Drain well and place in a large

mixing bowl. Mash the potatoes with the margarine or oil and just enough of

the milk to give it a creamy consistency (add the milk a tablespoon at a

time until it's creamy). Stir in the chopped almonds and the parsley, and

season to taste. Place the flour and/or bread crumbs in a shallow dish. With

your hands (floured slightly if necessary so the potato mixture doesn't

stick) form the mixture into croquettes -- either logs about 3/4 inch around

and two inches long, or patties about 3/4 inch thick and two inches across.

Coat with the flour and/or bread crumbs. Heat the oil in a skillet, and

place the croquettes carefully into the pan. Fry over medium-high heat until

the bottom is brown and crisp, then turn over and fry the other side. Lift

with a slotted pancake turner and drain well on paper towels. Serve hot.

About 4 servings.