Meatless Spiced Ground Meat Croquettes

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian



  • 1/3 lb Idaho potato, cubed
  • 1 cup texturized vegetable protein (TVP)
  • 2 tablespoons canola oil plus more for deep frying
  • 1/2 cup red onion, sliced
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, grated
  • 1 green chili, minced
  • 2 teaspoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 black cardamom, ground
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • salt to taste
  • 2 teaspoons raw sugar
  • 1/2 cup cilantro, minced
  • 1/4 cup cornstarch
  • 1 and 1/3 cups 100% whole wheat Panko bread crumbs


  1. Add potatoes and TVP to a pot of water.  Bring to a boil and then simmer for 10 minutes.  Strain.  Separate potatoes from TVP.  Let cool.
  2. Meanwhile, heat 2 tablespoons of the oil.  Add onion.  Saute until golden.  Add garlic, ginger, and chili.  Cook on low for 1 minute.  Add tomato paste along with 1/4 cup of water, cumin, coriander, and black cardamom.  Cook until oil starts to leave masala, stirring frequently.  Add more water if mixture dries up too much.
  3. Add boiled TVP, turmeric, chili powder, and sugar.  Cook on medium uncovered for 5-7 minutes.  Stir frequently.
  4. Add cilantro off heat.  Set aside to cool.
  5. Mash potatoes.  When TVP mixture is cool, add mashed potatoes to it.  Combine well.
  6. Dissolve cornstarch in 2 tablespoons of water.  Make oblong rounds out of TVP potato mixture (makes about 8).  Dip into cornstarch paste then into bread crumbs.  Refrigerate for at least an hour before frying.
  7. Heat canola oil to 375 degrees Fahrenheit.  Fry croquettes until golden and crisp.  Drain on paper towels and enjoy!
This entry was posted on Monday, June 24th, 2013 at 4:21 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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