Tunaught Croquettes

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This recipe started as a salmon patty croquette recipe that got translated into a tuna patty recipe by my grandmother. That was passed down to me (I still make it for the omnis) and I veganized it, because I loved them so. They are pretty easy to make and good alone or on a sandwich.

For a gluten free version, sub gluten free breadcrumbs or garbanzo flour for the Panko.

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Ingredients

2 cans garbanzo beans
1 package firm or extra firm tofu
1.5 cups Panko or other bread crumbs
1/2-1 onion finely minced
2 T Bragg’s (or soy sauce)
2 T kelp granules or flakes
1/4 cup nutritional yeast flakes
Salt to taste
Olive oil

Process

Drain tofu and beans. Pulse in blender or food processor until finely minced. Scrape into a large bowl and mix in remaining ingredients. If it’s too wet to form patties, add more crumbs or flour bit by bit until a patty will hold together.

Coat a baking pan very lightly with olive oil. Arrange patties on pan in single layer. Bake at 375*, checking periodically for doneness on the bottom side. Flip when bottom is golden brown. These will take about 20-25 minutes to cook.

Serve alone, on a sandwich, or on a bed of lettuce.

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Charlie says they smell delicious!

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2 Responses to Tunaught Croquettes

  1. Joy says:

    Morning! I made the gluten free version last night and the fam loved them!! Thank you so much! I did improvise with some chopped garlic cloves in the mix and I made an Old Bay/Chipotle(vegan) dipping sauce out of Old Bay/ 1 chopped chipotle pepper/ 2T Vegenaise/ 1/2 lemon/splash app;e cider vinegar……that’s what’s for lunch today, cos they asked me if we had leftovers!! Love ur posts!!

    Joy

    • theveganasana says:

      Yay! I’m glad to hear that the gluten-free version worked out for you! Garlic cloves sound wonderful and that sauce, YUM! I am having mine as leftovers today sliced up on a salad. 🙂 Thanks for reading and commenting!

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