Tofu and zucchini croquettes

A rich and easy recipe vegan tofu and zucchini croquettes. No need to make béchamel, so the development is greatly simplified compared to a traditional croquette.

Difficulty: Easy

Serves: 4

• 1 courgette (zucchini)
• 125 g. Natural tofu
• Breadcrumbs
• Flour
• 1 teaspoon ground cumin
• 1 pinch of salt

Preparation

Wash the zucchini well, because we also take the skin, full of nutrients. Grate zucchini if possible with different thicknesses, so they are smaller pieces and bigger ones, which will give more texture to our tasty croquettes. We're going to pour into a bowl.

We also painted the tofu (or can shred well with your hands) and miss in the same container.

Add a teaspoon of ground cumin and a pinch of salt. Mix well.


Then we cast breadcrumbs slowly, let kneading until a sufficiently compact mass with a consistency with which to make croquettes.

We do small balls and coat in batter flour.

Let fry the croquettes in abundant oil. It must be very hot so that the dough does not absorb the oil. When the zucchini and tofu cakes are golden on both sides, we took them and put them in a dish towel to drain off excess oil fine paper.

Let cool slightly before serving. Bon Appetite!

Comments Recipe

The amounts of the ingredients to give a 15 croquettes.

By not having to make béchamel for this recipe, making croquettes much compared with traditional simplified.

If you do not use the whole package of tofu, we can keep in the refrigerator a few days immersed in water, which change every day.

The amount of breadcrumbs is not listed, then moisture tofu and zucchini becomes necessary to add gradually to find the right texture.