Скачать или смотреть Potato Bread Croquette and that time my dad told me "I'm proud of you"

Thanksgiving leftovers are AMAZING. I usually don’t have much—at least not enough to make much more than a sandwich. But I did have some mashed potatoes and a lot of onions, celery, and carrots! LOL. I also had this random can of vegan biscuit dough, so, I figured it was a great opportunity for me to challenge the old noodle to see what I could make of them. I went with these Potato Bread Croquettes, which always reminds me of this Korean movie I watched many years ago where this couple falls in love while eating croquettes! I love foods that make me nostalgic—I used to LOVE getting croquettes from the Korean bakery. Sadly, Korean bakeries seem to think all baked things require dairy and/or eggs, so they’ve been off limits to me for 7 years. Well, here’s to making Korean baked goods available again! Recipe below, though full, detailed recipe, along with the recipe video, will be posted to The Korean Vegan Meal Planner.
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1 tbsp extra virgin olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
¼ cup diced mushrooms
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
2 cups mashed boiled potatoes
1 canister biscuit dough (e.g., Immaculate makes a vegan one)
¼ cup potato starch
¼ cup JUST Egg (sub in plant milk)
¼ cup bread crumbs
Oil for frying
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Add oil to a sautee pan over medium high heat. Add onion, carrot, celery, and mushrooms. Add salt, garlic powder, and onion powder. Cook for about 3 minutes. Add veggies to a large bowl, together with mashed potatoes. Pull apart 8 pieces of biscuit dough. Take one piece and roll it out with a rolling pin. Scoop 1/8 of the mashed potato mixture onto the dough. Crimp the edge of the dough, creating a pouch in your hand, and pinch it closed. Gently coat each ball with potato starch, then JUST Egg, and then bread crumbs. Fry the croquettes in oil at 325°F for about 5 minutes on each side.


Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

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