gluten/egg/dairy free potato leek croquettes
potato cake, gluten free potato cake, potato leek croquette, potato leek
Ingredients
- 8 oz. peeled Yukon potatoes, diced
- 4 oz. crimini mushrooms
- 4 oz. white button mushrooms
- 1/2 c. chopped leek
- 1/2 tsp. dried thyme
- 1/2 c. nondairy cheese
- salt & pepper to taste
- 1/2 Tbs. flax meal + 1 1/2 Tbs. water
- 1/2 c. rice or corn Chex cereal, ground (I used my food processor)
- olive oil
Directions
|
1.
|
| Boil potatoes until tender. |
|
2.
|
| As potatoes are cooking, chop leek, thyme and mushrooms in food processor. |
|
3.
|
| Saute mushroom mixture in a pan with a little olive oil; cook 6- 7 minutes. |
|
4.
|
| Drain & mash potatoes. Mix mushroom/leek mixture to potatoes; add flax meal and nondairy cheese. |
|
5.
|
| Shape potato mixture into 12 patties. |
|
6.
|
| Put crushed rice Chex onto a plate; press potato cakes into crushed rice cereal. Flip over and do on other side. Repeat until all patties are coated. |
|
7.
|
| Heat oil on medium high in a frying pan. Cook patties 4-5 minutes on each side or until brown. |
|
8.
|
| Serve on salad with vinaigrette. |
Like this:
Like Loading...
Print recipe
