In this Vietnamese vegan croquette recipe, I use cooked mung bean and Jícama to enhance texture, taste, also for healthy cooking and gluten-free. Jícama has natural sweetness, crunchy and enhances the texture (not doughy) for croquettes. Mung bean adds flavor and used as egg substitute.
I created the vegan croquette recipe based on Banh Gia (Tra Vinh’s deep fried shrimp cupcake) and French Croquette.
Cha Chien - Du's Vegan Croquettes
The cooking time is about 40 minutes, assume that we already have cooked mung bean (or mashed potatoes) and dipping sauce.
- ¼ onion, chopped
- 1/2 cup of chopped green onion
- 1 cup rice flour
- 1 cup of cooked mung bean (or mashed potatoes)
- 1 cup of Jícama, chopped
- 1 tsp. of baking powder
- 1 tbsp. of water
- Salt, garlic powder, fresh ground pepper
- Panko (Japanese breadcrumbs) or gluten-free breadcrumbs for coating
- Vegetable oil, for shallow frying
- Cook white onion with 1 tsp of oil in small bowl microwave for 3 minutes until clear.
- Cook jicama in microwave for 5 minutes in a bowl. Let it cool.
- In another bowl, mix all other ingredients (except breadcrumbs and water) together.
- Amount of water you add into the dough depends on how wet your ingredients, so you may not use up all water. Slowly add water and gentle mix the dough well until you can form a shape. If the dough is dried, add extra water. Add extra rice flour, if the dough is too wet.
- Using an ice cream scoop to shape small balls. Press a ball to make it flat but not too thin. Also, you can shape finger size patties (see picture).
- Coat the patties with pankos.
- In a non-stick frying pan, add oil and cook in medium high heat. Once the oil is hot, gently place these patties into the pan, and give each patty at least 2 inches of space around.
- Shallow fry patties each side 3-4 minutes until golden brown and crisp.
- Remove excess oil from croquettes, with tissue papers.
- It’s best to serve hot croquettes with lettuces, Vietnamese herbs and Nuoc Cham Chay or Nuoc Cham dipping sauce.
- Also, serve hot croquettes with cream of tartar or ketchup.
- You can make the patties in advance, and freeze them.
- Jícama has natural sweetness, and enhances the texture (not doughy) for croquettes.
- You can replace panko with gluten-free breadcrumbs.
- Need to control the oil temperature. If oil is too hot, the croquettes are cooked too quickly, they are mushy. If the heat is too low, croquettes are greasy.
- For non-vegetarian dish, you can add chopped shrimp in the dough.
- How to fry – from Martha Steward
- Potato Croquette – Recipe from Paula Dean
- Croquette – from Wikipedia