Traditional cabbage and mushroom croquettes. Delicious, vegan version of this eastern- European classic, easy to prepare dinner idea! Yum!
Course Main Course
Prep Time 1hour
Cook Time 15minutes
Total Time 1hour15minutes
Author Anna Banana
200mlalmond milk(or any other dairy-free milk)
4tbspvegetable oil(or melted vegetable spread)
125gall purpose flour
2tbspsparkling mineral water
Mushroom and cabbage filling:
2cupssauerkraut(drained and rinsed under cold water)
1carrot(peeled and shredded)
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.
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:
In a medium pan, mix together sauerkraut and fresh cabbage, add spices and cover with lid, leave to simmer on a medium heat.
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.
Spread the filling evenly around the crepe ( I've used about 2-3 tbsp of filling per crepe ), then roll or fold them.
Brush with milk, cover with breadcrumbs and fry in vegetable oil on both sides until golden brown.