Recipe

Broccoli Pesto Potato Croquette Recipe
Ingredients
2 cups leftover Mashed Potatoes (made with plain dairy free milk and dairy free margarine, salt and pepper), cold
1/8 cup dairy free homemade pesto (recipe in files)
1/8 cup steamed broccoli, cut into baby pieces, stem ok
1/8 sweet red pepper, diced
1 green onion (scallion), diced
freshly ground sea salt
freshly ground black pepper

italian seasonings, salt, and pepper
2 tbsp. teff flour or other whole grain GF flour

Olive oil

To serve:
Vegan mayonnaise, soy, or rice yogurt
sirachi sauce, gourmet ketchup, or chipotle sauce
Large lettuce leaves

Directions
Combine mashed potatoes, pesto, steamed broccoli, red pepper, and green onion, folding the broccoli in carefully so florets remain somewhat intact. Season with salt and pepper. Taste and add any additional spices to taste.

Heat nonstick frypan over medium-high heat and add a teaspoon or two of olive oil (for the nicest browning) and cover pan evenly. Shape your potato mash into balls and then flatten into a patty. If you like, you can combine the teff flour and seasonings and flour your patty OR you can just leave the croquette as is. Fry your patty until golden brown, turning over to get both sides evenly crispy and brown.

To serve as “finger food” provide your guests (or family) with large lettuce leaves to make a lettuce potato wrap, with a smidgen of aoli or vegan mayonnaise or other creamy sauce and a dab of “red” sauce (your choice). Or just enjoy plain!