Potato croquettes with leek vegetables

Ingredients for 3 servings:

• 250 g lupin strips
• some margarine
• salt and pepper
• 550 g floury potatoes
• 1 tsp sea salt
• 25 g margarine (Alsan)
• 50 g flour
• 2 egg substitutes (no egg whole eggs)
• 1 pinch(s) nutmeg, freshly grated
• 1 frying oil
• 200 g leek
• 20 g margarine (Alsan)
• 200 ml soy cream (Soy Cream Cuisine)
• 45 g cheese substitute (vegan Gorgonzola)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Fry the lupin strips in a pan with Alsan, season with salt and pepper, and keep warm until ready to serve. For the croquettes, peel the potatoes and cook in salted water until tender. For the choux pastry, bring Alsan to a boil with 75 ml of water and a pinch of sea salt. Add the flour all at once and stir with a wooden spoon until a white coating forms on the bottom of the pan. Transfer the mixture to a mixing bowl. Mix the No Egg according to the package instructions and add to the choux pastry. Blend in a food processor. Drain the potatoes, mash them finely, and add to the choux pastry. Add the sea salt and nutmeg and mix everything well. Trim and finely slice the leek. Heat the Alsan in a saucepan, add the leek, and sauté. Add the vegan Gorgonzola and soy cream. Season with sea salt and keep warm until ready to serve. Heat the oil for deep-frying in a saucepan. Scoop dumplings from the potato dough with a teaspoon and fry in hot oil until golden brown. Serve. You can also find the recipe on my website: https://www.vegan-cooking-with-thalija.de/archive/1021