Post-Thanksgiving recipes have already started floating around in my head for mashed potato cakes. But why wait until after the holidays, and why not include some other flavorful vegetables? Pairing potatoes, carrots, and curry seemed like the ideal match, so I went with it. The result was beyond scrumptious. These crispy curry croquettes are full of flavor with a light sweetness from the carrots. They also have the perfect combination of a crispy exterior and soft interior.
I ended up pan frying these croquettes since our oven was on the fritz. You can probably bake them in the oven, if preferred, but I would mist them with a little oil first.
Special Diet Notes: Crispy Curry Croquettes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian.
- ½ pound peeled russet or white potatoes, cut into ½-inch cubes (about 2 medium potatoes)
- ½ pound peeled carrots, cut into ¼-inch thick slices (about 3 to 4 medium carrots)
- 2 teaspoons coconut oil (can sub dairy-free buttery spread)
- 1 teaspoon curry powder
- ½ teaspoon salt + ¼ teaspoon salt, divided
- ⅛ teaspoon black pepper, or to taste
- ½ cup frozen sweet corn, defrosted (optional)
- ⅔ cup crispy rice cereal
- ⅔ cup whole-grain flake cereal or non-GMO cornflakes
- 2 tablespoons mayonnaise or vegan mayo
- ¼ cup unsweetened dairy-free milk beverage
- 3 tablespoons whole wheat or all-purpose flour (can use gluten-free, if needed)
- 2 to 3 tablespoons oil (I used coconut, but olive or peanut would work great too)
- Quick Creamy Curry Dressing, for serving (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 cereals (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.