Mushroom Croquettes with Yogurt Sauce

Here’s a new dish to add to your Meatless Monday menu. Double the recipe and serve leftovers as a sandwich in pita bread with lettuce and tomato.

By / Photography By Amy Robb | October 13, 2016

Ingredients

Croquettes
  • 8 ounces mushrooms, finely chopped
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup oat flour
  • 3/4 cup cooked rice
  • 2 tablespoons nutritional yeast
  • Salt and pepper, to taste
Yogurt Sauce
  • 1 cup plain yogurt
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh chives, minced
  • 1 clove garlic, minced
  • Salt to taste

Instructions

To Prepare Croquettes: Sauté mushrooms, onion and garlic in coconut oil or butter until soft and onions are translucent. Transfer to a medium bowl and add rice and oat flour. Mix with a spoon or hands until combined. Mix in nutritional yeast, salt and pepper. Shape into patties or balls. Heat olive oil in frying pan and cook until golden brown. Alternatively, these can be baked for 25-35 minutes at 350°.

To Prepare Yogurt Sauce: Mix all ingredients and chill until ready to serve.

 

Ingredients

Croquettes
  • 8 ounces mushrooms, finely chopped
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup oat flour
  • 3/4 cup cooked rice
  • 2 tablespoons nutritional yeast
  • Salt and pepper, to taste
Yogurt Sauce
  • 1 cup plain yogurt
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh chives, minced
  • 1 clove garlic, minced
  • Salt to taste
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