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Nut Croquettes

gluten free
wheat free
kid friendly
cheap as chickpeas
2 spoon difficulty rating

40-50 minutes

40-50 minutes, including 20-30 minutes in the oven

Serves: 4

Nut Croquettes

These are gorgeous with roast potatoes and parsnips, steamed broccoli and julienne carrots, drenched in gravy. (The link takes you to various lovely home-made gravy recipes but if you're in a hurry there are plenty of vegan-friendly ready-mades out there including Bisto red tub!)


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 110g/4oz mushrooms, finely chopped
  • 2 tsp ground coriander
  • 1 heaped tsp mixed dried herbs OR 1tbsp fresh herbs, finely chopped (eg parsley, chives, oregano...)
  • 2 tbsp fine wholemeal flour (use 1 tbsp GF plain flour + 1tbsp gram flour for GF option)
  • 90 ml/6 tbsp water
  • 1 tbsp soya sauce - use a good quality shoyu or (GF) tamari type
  • 110g/4oz nuts, eg almonds,brazil or cashew, roughly ground - keep some texture, ie don't grind to a powder. Or buy them ready-ground in a packet
  • 110g/4oz  breadcrumbs - home-made or bought. Biona sell a GF brand
  • Black pepper
  • A little extra oil or oil spray for baking


1. Pre-heat the oven to 180°/350°/Gas Mark 4. On the stove, heat the oil, add the onion and fry for a few minutes until softened. Add the garlic and mushrooms and fry until the mushrooms are golden brown. Remove from the heat.

2. Mix in the coriander, bouquet garni, soy sauce and salt and pepper. Stir in the flour and gradually add the water so as to avoid lumps. Add the nuts and breadcrumbs and mix well. (If the mixture is too wet add more breadcrumbs, or too dry add more water.)

3. Divide the mixture into 8 and roll into croquettes.

4. Lightly oil a baking tray and place the croquettes on it. Bake for 20-30 minutes, or until the outsides are golden brown.

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