Croquettas & Albondigas Con Patatas
Carlyn Calloway

Vegan Croquettas

Ingredients:

• 1/4 cup of Just Eggs for mashed potato mixture (you may substitute with 2 beaten eggs)

• 1/8 cup of Just Eggs for coating potato before frying (you may substitute with 1 beaten egg)

• 2 cups cold mashed potatoes

• 1 cup Ground Impossible Meat ​(you may substitute with ground meat or shredded chicken)

• 4 cloves minced Garlic

• 1/2 cup chopped Onions

• 1/2 cup of Misha's Kind Cheese of your choice (you may substitute with Bechamel sauce or omit completely)

• some Chopped Parsley

• 2 cups breadcrumbs

• 1/4 cup All-Purpose Flour

• Olive Oil for Sauteing

• Vegetable oil for Frying

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• Salt/Pepper to taste

Instructions:

Preparing the Potato Balls:
Mix Just Eggs, mashed potatoes, parsley and flour in a medium bowl. Add salt and pepper to taste, chill until cold, at least 1 hour.

Preparing the Filling:
In a pan, add a tsp. of Olive Oil to medium heat.  Add minced garlic and onions until onions look transparent; then add your ground meat to the pan until browned.  Once browned, turn off heat and add Misha's Kind Cheese (or Bechamel Sauce) to the mixture, season with salt and pepper, then add freshly chopped parsley to the mixture.  Place mixture in a bowl, set aside and chill for at least an hour.

Assembling the Croquettas:

Place 1/8 cup of Just Egg in a shallow bowl; place breadcrumbs in another bowl.  Set aside so you can assemble the croquettas.


To make the balls, scoop 1 generous tablespoon of the potato mixture, flatten and place in the palm of your hand.  To this, add 1/2 tbsp. of the meat mixture at the center of the potato mixture and gently fold each end to form an oval shaped ball, gently forming the Croquetta to cover any gaps or holes.

Once all the Croquettas have been formed, pour vegetable oil into a medium skillet to measure ½” and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip the potato balls in Just Egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.  

You may serve them hot or at room temperature.  You may serve with a garlic aioli sauce if you like or simply as is.  Pair with a glass of Red Wine or Sangria and enjoy!

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Albondigas Con Patatas

Ingredients:

• 3 cups of Ground Impossible Meat (you may substitute with mixed Ground Beef & Pork)
• 2 finely diced onions
• 4-6 chopped Roma Tomatoes
•  6 -8 cloves of garlic
• 1/2 cup of chopped parsley
•  Lemon Zest
• 2 tsp. Lemon juice
•  1/4 cup Just Eggs (you may substitute with 2 beaten eggs)
•  1/4 cup breadcrumbs
• 1/8 cup oat milk (you may substitute with whole milk)
• 1 tsp. Paprika
• Salt/Pepper to taste
• Olive Oil for Sauteing
• Vegetable Oil for Frying

 Instructions:

• In a large mixing bowl, add ground meat, Just eggs, half of the diced onions, half of the minced garlic, half of the lemon juice, half of the chopped parsley, breadcrumbs, oat milk, paprika, salt/pepper until thoroughly combined.
•  Form small meatballs and set aside.  In a medium heat pan, fry meatballs in Vegetable oil until golden brown.  Set cooked meatballs aside.
• ​ In a separate medium heat pan, add 1 tbsp. olive oil, remaining garlic, onions and tomatoes until it becomes cooked down, then add your meatballs to the pan & set heat to a low simmer.  Cover pan for a few minutes until sauce thickens and meatballs incorporate into the sauce.  You may add water & more olive oil if necessary.  Season with Salt & Pepper, garnish with lemon zest and a sprinkling of chopped parsley.  Serve with grilled artisanal bread, glass of Red wine and enjoy!