Crispy on the outside and soft on the inside, these chickpea and potato croquettes are enriched with a pleasant hint of marjoram. A vegetarian recipe, easy to prepare and perfect for any occasion.
Boil the potatoes with their skins on, drain them, and mash them while still hot with a potato masher. Let cool.
Blend the cooked chickpeas very well in a mixer.
In a bowl, mix the chickpeas, potatoes, and the rest of the ingredients. Adjust the salt.
Form the croquettes with your hands, using an ice cream scoop to get uniform quantities.
Dip the croquettes in the beaten egg and then in the breadcrumbs, frequently wetting your fingertips.
Place the croquettes on a baking sheet lined with parchment paper and spray with oil.
Bake in a preheated oven at 180/200°C for about 20-30 minutes, turning the croquettes halfway through cooking.
Serve the croquettes with aquafaba mayo.
Potato masher
Mixer
Ice cream scoop
Store in the refrigerator for up to 2 days.
Vegetarian recipe, ideal for those looking for a protein alternative to classic potato croquettes.
Italia, Lazio
| Energy (kcal) | 233.41 |
| Carbohydrates (g) | 15.32 |
| of which Sugars (g) | 0.72 |
| Fat (g) | 12.24 |
| of which Saturates (g) | 6.05 |
| Protein (g) | 15.07 |
| Fiber (g) | 2.72 |
| Sale (g) | 0.15 |
