Cabbage and Mushroom Croquettes

Traditional cabbage and mushroom croquettes. Delicious, vegan version of this eastern- European classic, easy to prepare dinner idea! Yum!
Course Main Course
Cuisine Vegan
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 croquettes
146 kcal
Author Anna Banana



  • 200 ml almond milk (or any other dairy-free milk)
  • 40 ml water
  • 4 tbsp vegetable oil (or melted vegetable spread)
  • 125 g all purpose flour
  • 1/4 tsp salt
  • 2 tbsp sparkling mineral water

Mushroom and cabbage filling:

  • 2 cups sauerkraut (drained and rinsed under cold water)
  • 2 cups shredded cabbage
  • 1 carrot (peeled and shredded)
  • 1 onion (minced)
  • 2 cups mushrooms (sliced)
  • 1 clove garlic
  • 2 tsp cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp marjoram
  • 1 cup breadcrumbs
  • 1/3 cup nut milk



  1. Place all the ingredients apart from sparkling water into a medium bowl and using an electric mixer, whisk them all together until you have a smooth batter. Depending on the consistency of your batter, add 1-2 tbsp of sparkling water and mix again. Place your crepe batter in the fridge for at least an hour.

  2. Lightly grease a medium frying pan and heat the pan util hot. Pour about 4 tablespoons of batter into the pan and swirl it around to ensure even coverage. Fry on each side for about couple of minutes, until golden.

For the sauerkraut filling:

  1. In a medium pan, mix together sauerkraut and fresh cabbage, add spices and cover with lid, leave to simmer on a medium heat.
  2. In a separate pan, stir fry garlic, onion and mushrooms for 5 mins, then add them to the pan with cabbage and simmer for further 15 mins.
  3. Spread the filling evenly around the crepe ( I've used about 2-3 tbsp of filling per crepe ), then roll or fold them.
  4. Brush with milk, cover with breadcrumbs and fry in vegetable oil on both sides until golden brown.

  5. Enjoy!