This recipe is my contribution to the ecoTrain Cooking On A Budget Competition.
Yesterday we got a visit from friends that grow olives and are making their own olive oil and many other products out of it.
I especially like their lemon and chilli infused olive oil and I will use them in many recipes. This time I used lemon infused olive oil.
Ingredients
- 500 g of leftover mashed potato
- 200 g of fresh chard
- 1 teaspoon of vegetable salt (or two pinches of salt)
- 1 tablespoon of fresh parsley
- a pinch of black pepper
- a pinch of nutmeg
- 3 tablespoons of all-purpose flour
- 3 tablespoons of nutritional yeast
- 50 g of all purpose flour
- 50 ml of oat milk
- 80 g of breadcrumbs
- lemon infused olive oil in a spray
Preparation:
- Wash fresh chard (or spinach) and blanch it in a small amount of water for 10 minutes.
Drain it well and chop it up. - Add blanched chard to the leftover mashed potatoes.
- Add vegetable salt, fresh chopped parsley, black pepper, nutmeg and nutritional yeast.
- Add all-purpose flour and mix well with your hand until getting a potato dough that it's easy to mold.
- Make croquettes, rolling small amounts of potato dough between your hands.
Cover them with flour.
Dip them in oat milk.
Coat croquettes in breadcrumbs.
- Place it on a baking tray and spray them with oil.
Place it in the preheated oven at 220°C for about 15-20 minutes.
