Vegan Zucchini & Cabbage Croquettes

Vegan Zucchini & Cabbage Croquettes are a flavorful and wholesome side dish. These little treats are a great choice for anyone searching for a nice and hearty lunch because they are full of taste and nutrients. Grated zucchini, shredded cabbage, and oats are combined to make the croquettes, which adds a pleasing texture and a healthy dose of vitamins and fiber. The lemon juice offers a tart touch, and the herbs and spices give the flavor and richness. The kids will love these vibrant and tempting Vegan Zucchini & Cabbage Croquettes due to their crispy outside and soft interior.
Let’s prepare the croquettes according to the stovetop instructions (mentioned below).

STATS

• Course: Side dish
• Cuisine: American
• Diet: Vegetarian, Vegan, Gluten-free (depends on the type of oats)
• Total Time: Twenty-three minutes
• Cooking Time: Eight mins
• Time required for preparation: fifteen mins
• Method: Stovetop

EQUIPMENT

• 1 mixing bowl
• One spoon
• Nonstick wok
• Platter

INGREDIENTS

• One cup of grated zucchini
• Shredded cabbage, 1 cup
• Half a cup of oats
• 1/4 cup of almond flour
• Shredded vegan cheese, 1/4 cup
• One-fourth cup of fresh parsley
• 1 tbsp of lemon juice
• Garlic powder 1 tsp
• Salt, add to taste
• 1 to 2 tablespoons of olive oil
• Crushed black pepper adds to the flavor

INSTRUCTIONS

1. Add grated zucchini to a bowl and extract its extra liquid with your hands.
2. Next, add shredded cabbage, oats, vegan cheese, salt, lemon juice, almond flour, black pepper, fresh parsley, and garlic powder to the zucchini bowl.
3. Combine all items with a spoon until all spices mix well.
4. After that, moisten your hand with water.
5. Now, transfer the mixture into small patties or croquette shapes.
6. Next, drizzle olive oil into a nonstick wok.
7. Warm the oil over medium heat for 1/3 mins.
8. Then, add croquettes one by one to the heated oil.
9. Simmer for at least 4/5 mins per side(till golden & crispy).
10. The crunchy and delicious Zucchini and Cabbage Croquettes are prepared.
11. Place this dish on a platter and serve with any sauce.

SERVING SUGGESTIONS

• Serve the yummy croquettes with a vegan dip like homemade hummus or creamy tahini.
• Incorporate this dish into any vegan salad.
• Enjoy it with tangy lemon-flavored tahini dip or a spicy harissa sauce.
• Vegan burger and sweet potato fries pair well with this dish.
• Pair it with vegan soups like lentil & vegetable stew or tempting tomato soup.
• Accompany this dish with lemon-infused fluffy quinoa.

TIPS

• Utilize fresh zucchini and cabbage to get better flavors.
• To ensure that the cabbage blends properly with the other ingredients, shred it finely.
• Drain the cabbage and zucchini of extra moisture to keep the croquettes from becoming soft.
• If needed, cook the croquettes in batches. It will help them from sticking with each other.
• Cook the croquettes until they are soft but not extremely soft.
• Try this dish with different sorts of good-quality seasonings and spices.

STORAGE INFORMATION

Fridge:

• Pack the croquettes in a closed bowl covered with a lid and refrigerate them for 3/4 days.

Freezer:

• After cooking, set the croquettes aside for a few hrs or until chilled. Once cooled, transfer the cooked croquettes to a zip-lock bag and freeze them for forty to seventy days.

Reheating:

• These chilled croquettes can be reheated in the oven at 175 degrees C for 15 to 20 minutes, in an air fryer for 14 to 17 minutes, or in a pan until they are crispy and thoroughly heated.

FAQs

How can I keep the croquettes from being too thin?

• Before combining the grated zucchini and cabbage with the remaining ingredients, make sure to press out any extra moisture. If the mixture is overly wet, you may need more binding agent, like flour.

Can I prepare these cooked croquettes with different vegetables?

• You can try different vegetables like onions, bell peppers, and carrots that are grated or finely chopped.

In place of flour, what other binding agents can we use?

• You can use mashed potatoes, ground flaxseeds combined with tap water, chickpea flour, or cooked rice as a binding agent.

NUTRITIONAL INFORMATION/.SERVING

Calories 100 kcal
Total Carbohydrates 18 g
Protein 2 g
Saturated fat 0.5 g
Sugar 2 g
Total Fat 2 grams
Fiber three grams