Vegetarian Beef Croquette
Delight in the irresistible flavor of these *Vegetarian Beef Croquettes*, a plant-based twist on the classic Dutch snack that's packed with savory goodness. Made with hearty vegetarian beef crumbles, earthy mushrooms, vibrant carrots, and a medley of aromatic spices like nutmeg and parsley, these crispy bites deliver a perfect balance of texture and taste. The rich filling is coated in a golden breadcrumb crust, creating a mouthwatering crunch with every bite. Perfect as an entrée, appetizer, or party snack, these croquettes are fried to a golden perfection and served hot for a comforting and satisfying indulgence. Easy to prepare in just under an hour, this recipe is ideal for anyone looking to impress with a vegetarian-friendly yet flavorful twist on a traditional favorite. Whether you're hosting or craving a homemade treat, these croquettes are sure to be a hit!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 200 grams, finely chopped mushrooms
- 1 medium, grated carrot
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 300 grams vegetarian beef crumbles
- 50 grams all-purpose flour
- 100 milliliters milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 tablespoons, chopped fresh parsley
- 100 grams, for coating all-purpose flour
- 2 large, beaten eggs
- 150 grams breadcrumbs
- 500 milliliters, for frying vegetable oil
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the chopped mushrooms and grated carrot, cook until the mushrooms are tender and most of the moisture has evaporated, about 5-7 minutes.
Add soy sauce and tomato paste, mixing well to combine.
Stir in the vegetarian beef crumbles, cooking until they are heated through.
Sprinkle 50 grams of flour over the mixture and stir until the flour is fully incorporated.
Gradually pour in the milk, stirring constantly to form a thick, cohesive filling.
Season with salt, black pepper, and nutmeg. Stir in the chopped fresh parsley, then remove from heat and let cool to room temperature.
Once cooled, shape the mixture into small logs or balls, about 2 inches long.
Prepare a breading station with flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl.
Coat each croquette first in flour, then dip in beaten eggs, and finally roll in breadcrumbs to fully coat.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry the croquettes in batches, making sure not to overcrowd the fryer, until golden brown and crispy, about 3-4 minutes per batch.
Remove from oil and drain on a paper towel-lined plate.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
5949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.5 g | 648% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 285.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 6065 mg | 264% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 32.5 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 699 mg | 54% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3191 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
