top of page

Potato Croquettes (Vegan, Non deep-frying)

For 2 serves (10 small balls)


250g Peeled Potato (3 or 4 small ones)

1 Tablespoon Soy Milk

A pinch of salt

(Fried Breadcrumbs)

3 Tablespoon Japanese Breadcrumbs

(Tahini Sauce)

1/2 Tablespoon Water

1/2 Tablespoon Freshly Squeezed Lemon Juice

5g Minced Onion

A pinch of Salt



1. Slice the peeled potatoes into 1 cm thick and cook in the MWO for 4 minutes or until soften, then mush.

2. Add Extra Virgin Sesame Oil, Worcestershire Sauce, Soy Milk and a pinch of salt for taste.

3. Shape the mixture into small balls. You may can make 10 balls.

4. Heat a frying-pan. Pour 1 teaspoon Extra Virgin Sesame Oil and cook the breadcrumbs until golden.

5. Prepare the Tahini Sauce. Mix the Tahini and water until creamy and the colour changed to whitish. Add the lemon juice, salt and the minced onions and mix well.

6. Coat the potato balls with the cooked breadcrumbs.

7. Heat up in the preheated oven (around 200 degrees) for 5 minutes.

8. Plate the potato croquettes and serve with the tahini sauce and BBQ sauce.

*If you are not on the vegan diet, put a 5mm cube sized cheese when you shape them into balls for more flavour.

bottom of page