- 1/2 lb Peeled Russet or White Potatoes, cut into 1/2-inch cubes (about 2 medium potatoes)
- 1/2 lb Peeled Carrots, cut into 1/4-inch thick slices (about 3 to 4 medium carrots)
- 2 Teaspoons Coconut Oil (can sub dairy-free margarine if desired)
- 1 Teaspoon Curry Powder
- 1/2 Teaspoon Salt + 1/4 Teaspoon Salt, divided
- 1/8 Teaspoon Black Pepper, or to taste
- 1/2 Cup Frozen Sweet Corn, defrosted (optional)
- 2/3 Cup Erewhon Crispy Rice Cereal
- 2/3 Cup Uncle Sam Original Cereal (can sub Erewhon Cornflakes or more Rice Cereal for gluten-free)
- 2 Tablespoons All Natural Mayo or Vegan Mayo
- 1/4 Cup Unsweetened Soy, Coconut, or Rice Milk
- 3 Tablespoons Flour (I used Whole Wheat Pastry Flour, but your favorite flour – even gluten-free – will do!)
- 2 to 3 Tablespoons Oil (I used Coconut, but Olive or Peanut would work great too)
- Quick Creamy Curry Dressing (optional)
- Boil or steam the potatoes and carrots for 10 to 15 minutes, or until they are fork tender.
- Drain the potatoes, place them in a large bowl, add the coconut oil or margarine, curry, ½ teaspoon of salt, and black pepper.
- Gently mash the ingredients together with a fork until well combined. Stir in the corn, if using.
- Shape the potato mixture into 16 to 20 balls and gently flatten them into little patties that are about ½-inch thick. They may be a touch fragile but should hold together relatively well.
- Place the flour in a bowl.
- Whisk the mayo and milk alternative together in a second bowl, and place it next to the flour bowl.
- Crush or grind the two kinds of cereal (I use my spice grinder to get a finer crumb). Place them in a bowl and stir in the remaining ¼ teaspoon of salt. Set that bowl next to the mayo bowl.
- Now starts the quick little production line. Dredge one potato patty in the flour, dip it in the mayo mixture, then set it in the crumbs, and gently toss them to coat. Set the coated patty on a plate, and repeat with the remaining patties.
- Heat the oil in a skillet over medium heat (I used non-stick). Once hot, fry the patties for about 3 to 5 minutes per side, or until golden and browned to your liking.
- Place the croquettes on paper towels to blot off any excess oil.
- Serve with some Quick Curry Dressing if desired.
Source: Alisa Fleming