Vegan MiSOgood Potato Croquette
1 Pound Russet Potatoes
1 Tablespoon Olive Oil
1/2 Medium Yellow Onion, Diced
2 Cloves Garlic, Minced
2 Tablespoons MiSOgood Teriyaki Miso, Plus Additional to Serve
1/2 Cup Shredded Carrots
1/2 Cup Aquafaba
1/4 Cup Potato Starch
1 Cup Panko Breadcrumbs
Cooking Spray or Vegetable Oil, as Needed
Peel and dice the potatoes before placing them in a medium saucepan. Add water to cover, set over medium heat, and bring to a boil. Cook for 10 - 15 minutes until fork tender; thoroughly drain.
Meanwhile, heat the oil in a medium skillet over medium heat. Once shimmering, add the onion and garlic. Saute for 6 - 8 minutes, until softened, aromatic, and lightly browned around the edges. Remove from the heat.
Mash the potatoes and add the onions and garlic, along with the miso and shredded carrot. Mix thoroughly to combine, but it's perfectly fine to leave a few chunks of potato. The mixture won't be entirely smooth.
Divide the mixture into 8 equal portions and lightly roll them between your hands to shape them into balls. Place on a plate and chill for 10 minutes before proceeding.
Place the aquafaba, potato starch, and panko all in separate bowls. Once chilled, dip each ball individually; first into the potato starch, shaking off the excess, then into the aquafaba, letting it drip for a moment, and then finally into the panko, lightly pressing it in to coat. Gently press each ball down into a patty about 1-inch thick.
To cook, either lightly spray with oil and air fry for 10 - 12 minutes at 370 degrees, or pan fry in a skillet with a thin layer of oil over medium heat, for 5 - 10 minutes on each side.
When golden brown and crispy all over, serve hot, alongside extra miso for dipping.
Makes 8 Korokke; 4 Servings
Notes: Add more vegetables to make an even healthier snack, such as chopped spinach, green peas, or shelled edamame.
1 Tablespoon Olive Oil
1/2 Medium Yellow Onion, Diced
2 Cloves Garlic, Minced
2 Tablespoons MiSOgood Teriyaki Miso, Plus Additional to Serve
1/2 Cup Shredded Carrots
1/2 Cup Aquafaba
1/4 Cup Potato Starch
1 Cup Panko Breadcrumbs
Cooking Spray or Vegetable Oil, as Needed
Peel and dice the potatoes before placing them in a medium saucepan. Add water to cover, set over medium heat, and bring to a boil. Cook for 10 - 15 minutes until fork tender; thoroughly drain.
Meanwhile, heat the oil in a medium skillet over medium heat. Once shimmering, add the onion and garlic. Saute for 6 - 8 minutes, until softened, aromatic, and lightly browned around the edges. Remove from the heat.
Mash the potatoes and add the onions and garlic, along with the miso and shredded carrot. Mix thoroughly to combine, but it's perfectly fine to leave a few chunks of potato. The mixture won't be entirely smooth.
Divide the mixture into 8 equal portions and lightly roll them between your hands to shape them into balls. Place on a plate and chill for 10 minutes before proceeding.
Place the aquafaba, potato starch, and panko all in separate bowls. Once chilled, dip each ball individually; first into the potato starch, shaking off the excess, then into the aquafaba, letting it drip for a moment, and then finally into the panko, lightly pressing it in to coat. Gently press each ball down into a patty about 1-inch thick.
To cook, either lightly spray with oil and air fry for 10 - 12 minutes at 370 degrees, or pan fry in a skillet with a thin layer of oil over medium heat, for 5 - 10 minutes on each side.
When golden brown and crispy all over, serve hot, alongside extra miso for dipping.
Makes 8 Korokke; 4 Servings
Notes: Add more vegetables to make an even healthier snack, such as chopped spinach, green peas, or shelled edamame.