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Mediterranean Vegan Croquettes with Olive tapenade

Mediterranean Vegan Croquettes with Olive Tapenade

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mediterranean
Servings 12 croquettes

Equipment

  • Mixing bowls At least two—one for the croquette base and one for the tapenade.
  • Potato masher or fork For mashing chickpeas and potatoes.
  • Food processor Essential for blending the olive tapenade. A mini chopper will do the trick, too.
  • Frying pan or skillet Use a nonstick or cast-iron pan for even browning.
  • Spatula or tongs To flip the croquettes gently.
  • Measuring cups and spoons

Ingredients
  

For the Vegan Croquettes

  • 2 cups mashed potatoes russet or Yukon golds work best
  • 1 cup canned chickpeas drained and mashed
  • 1/2 cup breadcrumbs use gluten-free if needed
  • 1/4 cup finely chopped sun-dried tomatoes oil-packed, drained
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil for pan frying

For the Olive Tapenade

  • 1/2 cup Kalamata olives pitted
  • 1/4 cup green olives pitted
  • 1 tablespoon capers
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Fresh black pepper to taste

Instructions
 

Prepare the Potato Base

  1. Start by making your mashed potatoes if you haven’t already. Boil peeled and chopped potatoes in salted water until fork-tender. Drain and mash them until smooth. Let them cool slightly before using.

Mix the Croquette Filling

  1. In a large bowl, combine the mashed potatoes and mashed chickpeas. Stir in breadcrumbs, sun-dried tomatoes, parsley, dill, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix until the ingredients are evenly distributed and the mixture holds together when pressed.

Tip: If the mixture feels too wet, add an extra tablespoon or two of breadcrumbs until it firms up.

    Shape the Croquettes

    1. Using damp hands, form the mixture into small oval or cylindrical shapes—roughly 2 inches long and 1 inch wide. This recipe yields around 12 medium-sized croquettes.

    Chill for Better Texture

    1. Place the croquettes on a plate or baking sheet and chill in the fridge for at least 15 minutes. This helps them hold their shape while frying.

    Make the Olive Tapenade

    1. While the croquettes chill, pulse together Kalamata olives, green olives, capers, garlic, lemon juice, and olive oil in a food processor until chunky but spreadable. Season with black pepper. Taste and adjust lemon juice or oil as needed.

    Pan-Fry the Croquettes

    1. Heat olive oil in a large skillet over medium heat. Once hot, add the croquettes and cook for about 3-4 minutes per side, or until golden brown and crispy all over. Don't overcrowd the pan—work in batches if needed.

    Serve with Tapenade

    1. Transfer the croquettes to a paper towel–lined plate to drain excess oil. Serve warm or at room temperature, topped or served alongside a generous spoonful of olive tapenade.