Vegetable Croquettes - Vegan - cooking recipe

Ingredients

4 large potatoes
30 g vegan margarine
2 garlic cloves
1 small onion, chopped
1 small carrot, grated
2 small zucchini, grated (Courgette)
1 teaspoon curry powder
1 teaspoon egg substitute, premixed with 2 tablespoons water
2 tablespoons breadcrumbs
2 tablespoons vegan parmesan cheese
1/4 cup extra breadcrumbs
1 tablespoon parsley, chopped
1/4 cup oil

Preparation

Boil potatoes until soft, and then mash.
Melt vegan margarine in frying pan, add garlic, onion and curry powder. Cook until lightly browned. Add carrot and zucchini and continue to cook until soft.
Remove from the heat, add potatoes, and leave for a short time to cool. Add egg replacer mix, 2 tablespoons of crumbs and vegan parmesan and mix well.
When mixture is cool enough, shape mixture into small logs. Combine extra crumbs and parsley, then roll croquettes in the mixture until coated.
Heat enough oil in frying pan to cover it, the croquettes will also soak a lot of it up, so you will need to add some more as you go. Fry Croquettes on both sides until golden brown, and drain on absorbent paper.