HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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These Baked Leftover Mashed Potato Croquettes take your leftover mashed potatoes and combine them with some vegan parmesan cheese, smoked paprika, and gluten-free flour rolled into balls and then coated in gluten-free bread crumbs and bake to crispy perfection! A perfect way to use up leftover mashed potatoes for a fun gluten-free, vegan appetizer or snack.
Ahhh croquettes. What a fun little invention, huh? I’ll be honest, I didn’t know there was an actual culinary word for baked mashed potato bites. But oh, there is and they are absolutely worthy of having their own name because they are delicious!
I made vegan meatloaf and mashed potatoes the other night for dinner, and while I certainly don’t mind eating leftover mashed potatoes as is, after a couple of days I start to long for a new way to enjoy them. Enter into the croquette. Mashed potatoes rolled into balls and then coated with breadcrumbs and baked to crispy perfection! Yum.
The hard work is already done for you- the mashed potatoes. If you even want to call that hard, lol. Then you simply take your chilled leftover mashed potatoes and combine them with vegan parmesan cheese, smoked paprika, gluten-free flour, salt and pepper and roll them into balls.
Next, roll the mashed potato balls into gluten-free flour, then into plant milk (I used flax milk but any plant milk should work), and then finally coat the balls in smoked paprika and parsley bread crumbs. I think traditionally croquettes are fried in oil, but to keep these Baked Leftover Mashed Potato Croquettes a bit on the healthier side we are going to bake them in the oven for 18-20 minutes.
They have that crispy breadcrumb coating and the soft, pillowy mashed potato centers for one kick a** gluten-free, vegan appetizer, lunch, or snack. Serve these little bites with my smoked paprika dipping sauce or even just vegan sour cream would be amazing!
Some tips: If you can find Italian style breadcrumbs you can omit adding parsley and probably the salt to the breadcrumb mixture. Also, make sure to let them cool for about 5 minutes before enjoying to set up a little bit. Lastly, don’t forget to add the avocado/olive oil to the breadcrumb mixture so that the breadcrumbs get crispy and golden. The smoked paprika will help with this also. You may also spray each ball with spray oil to help if you like them really crispy.
This recipe makes 25-27 croquettes depending on how big you roll the mashed potato balls. I used 1 tablespoon of mashed potatoes per ball. If you have leftover croquettes you can freeze them for later too!