Vegan Broodje Kroket (Croquette Sandwich)

Ingredients

• 1 lb Potatoes
• 1 medium Carrots
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 cup Vegetable Broth
• 1/4 cup Gluten-Free All-Purpose Flour
• 1 cup Gluten-Free Breadcrumbs
• 4 Vegan Buns
• 4 tbsp Dijon Mustard
• 2 cups Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Peel the 1 lb potatoes and 1 medium carrots. Cut them into roughly 1-inch pieces. Place the potato and carrot pieces in a large pot and cover with water. Add 1/2 tsp salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork.
2. 2While the potatoes and carrots are boiling, finely chop the 1/2 medium onion and mince the 2 cloves garlic. Place a medium saucepan over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, for 5-7 minutes, or until softened and fragrant.
3. 3Drain the cooked potatoes and carrots thoroughly. Add them to a large bowl. Add the cooked onion and garlic mixture to the bowl. Mash the potatoes, carrots, onion, and garlic together until well combined and mostly smooth. You can use a potato masher or a fork.
4. 4Stir in the 1/2 cup vegetable broth and 1/4 cup gluten-free all-purpose flour into the mashed vegetable mixture until smooth and fully incorporated. Season with 1/4 tsp black pepper.
5. 5Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or until completely cool and firm. This will make it easier to shape. Once cool, divide the mixture into 4 equal portions. Shape each portion into an oblong croquette, about 4 inches long and 1.5 inches wide.
6. 6Place the 1 cup gluten-free breadcrumbs in a shallow dish. Gently roll each formed croquette in the gluten-free breadcrumbs, ensuring it is fully coated on all sides.
7. 7Pour the 2 cups vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
8. 8Carefully place 2 croquettes at a time into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. 9Split the 4 vegan buns in half. Place one drained croquette on the bottom half of each bun. Top with 1 tbsp of the 4 tbsp Dijon mustard. Place the top half of the bun over the mustard to complete the sandwich.

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