vegan croquettes test - spinach sweet potato balls

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ok, i have a 3 day gig on set and I am making items for the snax pax and for the vegans I am trying to make them something comparable to the Keto Spinach Almond flour croquettes


1/4 cup cooked spinach - steamed and squeeze to remove liquid

1 small sweet potato pre cooked 

1 tbs flax seed ground then 3 tbs of water added to make a "flax egg" (3rd time 1/1 ratio) 

1 cup almond flour 

1 tbs tahini 

2 tbsp nutritional yeast

2 garlic cloves, finely grated (3rd try used 1 1/2 tsp garlic powder + 1 tsp dried chopped onions)
 
½ tsp salt, more to taste ADD MORE 1 tsp next time (3rd try used 2 tsp k salt- tooo much try 1 1/2 next time) 

grated nutmeg - a generous amount to taste (10 passes on the micro grater)

mix then add nuts - pulse but leave chunks 

1 cup walnuts unsalted 

1 cup raw almonds unsalted

350 F  20 minutes 
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notes: 

baking time was good.
could have been moister - think of adding more spinach/ zucchini or adding sweet potatoes or pumpkin puree or just more "flax egg"? 
the nuts at the end were inconsistent in size, some were still almost whole.
add more salt and herbs 



2ND BATCH 
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this time I am doubling the "flax egg" to 2 tbs/6tbs water and adding some baked sweet potato that I will weigh once it has baked. 




TEST RECIPE reduced in half ----- 6.6.21


  • 1 medium sweet potatoes, peeled and cut into cubes (about 200 g)
  • 3/4 cup wilted spinach, chopped
  • 1/2 large white onion, finely diced
  • 1 tablespoon olive oil
  • 1 garlic cloves, finely diced
  • 2 sprigs of thyme
  • 1/2 teaspoon of lemon zest (1/4 to 1 lemon)
  • 2 teaspoon lemon juice
  • 1/2  teaspoon sea salt
  • 1/4 cup tapioca or cassava  
  • Oil for frying ( I am going to try and bake half) 
*** added 2 tbs flax seed ground + 1/4 cup almond flour 
(need this because it was too sticky and did not hold shape. 


Bake sweet potato until soft cooked thru. 

Blanch the spinach, cool and squeeze the liquid out. 

Heat 2 tablespoons of olive oil and sauté the onion for 10 minutes over medium-low 
heat, until translucent and golden brown.

Add the chopped spinach, garlic, lemon zest and thyme leaves and cook for 3-4 minutes. 

Drizzle with lemon juice.

Mash the cooked sweet potato with a fork or a potato masher. 

It’s fine if it’s not completely smooth. 

Add the spinach and onion mix, salt, and tapioca or cassava flour and mix well together.

Heat a thin layer of fat or oil in a frying pan over medium0high heat. 

Wet your hands slightly or use a tablespoon to roll equal amounts of potato and spinach mixture into small balls. 

You can also make them more oval or fritters-like.
Gently place in a hot frying pan, leaving a little space in between balls. 

Fry for 2-3 minutes on each side, until golden brown crust forms, making sure to turn over gently using a fork and a spatula. I do 3-4 sides (top, bottom, left and right), so they’re evenly crispy. 















3RD BATCH 
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this time I am going to make them with quinoa 

  • 1 cup sweet potato baked and mashed
    2 tbs flaxseed ground mixed with 2 tbsp of water
  • 3/4 cup spinach, wilted, squeezed, and chopped
  • 1 shallot, raw and minced 
  • 1 Tbsp chili/ hot sauce - siracha for the trial 

  • 1 cup vegetable broth for cooking quinoa 
  • 1/2 cup quinoa, rinsed a few times - used 1 cup cooked quinoa 
  • 1/4 cup tapioca flour 
    1/4 cup almond flour
  • 1/8 tsp salt
    1 tsp baking powder


take the sweet potato in a large mixing bowl and mash it. 
add the quinoa to the sweet potatoes.
add flaxseed with water mixture. 
add chopped spinach, raw shallot, chili paste/sauce
add the dry to the wet. 

at this point, the mixture is sticky and wet. 
i am putting it in the fridge to firm up while it taste test one in the frying pan with oil 




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