coleslaw and croquettes
Vegetarian Coleslaw and Croquettes Recipe
Nothing says summer like a crunchy coleslaw and crispy croquettes. This vegan-friendly recipe is the perfect side dish to serve at any gathering. The creamy coleslaw is made with crunchy cabbage and carrots and tossed in a zesty lemon and garlic dressing. The croquettes are made with mashed potatoes, mushrooms, and herbs, and then deep-fried until golden and crunchy. Whether you’re hosting a barbecue or just looking for a delicious side dish, this vegan-friendly coleslaw and croquette recipe will be a hit!
Ingredients
- 1 head of green cabbage, chopped
- 2 carrots, shredded
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 potatoes, boiled and mashed
- 1/2 onion, chopped
- 1/2 cup mushrooms, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup breadcrumbs
- Vegetable oil for frying
Preparation
To make the coleslaw, add the chopped cabbage and shredded carrots to a large bowl. In a separate bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the cabbage and carrots and toss to combine. Refrigerate until ready to serve.
To make the croquettes, add the mashed potatoes, onion, mushrooms, and parsley to a medium bowl. Mix until everything is well combined. Form the mixture into small patties and coat each patty in the breadcrumbs. Heat the vegetable oil in a large skillet over medium-high heat. Add the croquettes and fry until golden and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
Serve the coleslaw and croquettes warm or at room temperature. Enjoy!
