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  • Prep-time: / Ready In:
  • Makes 20 croquettes + 10 cups salad

Vibrant purple potato croquettes turn a simple salad into a rainbow-hued feast. Hearty spuds are boiled and pressed through a ricer so they take on a light, airy texture before being mixed with fragrant onion, garlic, and Dijon mustard. Quick-cooking oats are stirred into the croquette mixture to act as a binder so you can easily shape them into perfect circular patties for baking. While the croquettes are in the oven, fresh greens are drizzled in a savory homemade dressing and tossed with yellow cherry tomatoes and creamy cannellini beans for extra substance. Add a sprinkle of Aleppo pepper if you want a touch of heat, and then slide a few warm potato croquettes onto the salad for a colorful meal that’s packed full of good-for-you ingredients. Leftover croquettes are great reheated and served with a side of homemade ketchup or vegan ranch!

Tip: Use Peruvian purple potatoes for the most intense color.

For more interesting vegan potato recipes, check out these tasty ideas:


  • 1 lb. purple potatoes
  • ½ cup low-sodium vegetable broth
  • ¼ cup balsamic vinegar
  • ½ teaspoon pure maple syrup
  • 1 tablespoon flaxseed meal
  • ⅓ cup quick-cooking oats
  • 2 tablespoons finely chopped onion
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper, to taste
  • 8 cups fresh baby kale, chard, or arugula
  • 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
  • 2 cups yellow cherry tomatoes, halved
  • Crushed Aleppo pepper (optional)


  1. In a large pot combine unpeeled potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer 15 to 20 minutes or until tender; drain. Let potatoes stand until cool enough to handle. Press potatoes through a potato ricer over a bowl to remove skins.
  2. For dressing, in a small saucepan combine broth and vinegar. Bring to boiling; reduce heat. Simmer about 10 minutes or until reduced to ⅓ cup. Stir in maple syrup.
  3. Preheat oven to 425°F. Place a baking sheet in oven to preheat. In a small bowl stir together flaxseed meal and 3 tablespoons water; let stand 15 minutes. Add flaxseed mixture, oats, onion, mustard, and garlic to riced potatoes. Season with salt and black pepper. Form potato mixture into 20 2-inch patties using about 1½ tablespoons mixture per patty. Carefully place patties on the preheated baking sheet. Bake about 20 minutes or until lightly browned, turning patties once about halfway through cooking time.
  4. In a large bowl toss kale and beans, drizzle with dressing , and toss to coat. Divide kale mixture among serving dishes. Top with potato croquettes, tomatoes, and, if desired, Aleppo pepper.

Comments (2)

(5 from 3 votes)
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Rivka Robbin Freeman2 weeks ago
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Plant based Potato Latkes no oil no dairy no eggs needed; perfect for Shavuot Feast of Weeks thank you so much

linda1 month ago
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dumd question before i try… if red tomatoes are night shades, are yellow tomatoes also a night shade?

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Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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