𝗚 𝗜 𝗩 𝗘 𝗔 𝗪 𝗔 𝗬!!!
Is it just me or do Thanksgiving Leftovers just hit different?! If you’re I wanna see your best creation! These are my Leftover Thanksgiving Croquettes using my favorite Gardein Holiday Roast (recipe below) 👅💦
I’ve teamed up with gardein and we’re hosting a Thanksgiving Leftovers Challenge Giveaway!
• Exclusive gardein merch
• nutribullet Pro Blender
• staub_usa Dutch Oven
How to enter:
1. Follow gardein
2. Share an Instagram post of your creation made with Thanksgiving leftovers using hashtag
3. Include the name of your dish and recipe in the caption
Here’s how to make my Thanksgiving Leftover Croquettes:
• ½ Prepared leftover Gardein Holiday Roast, roughly chopped
• 1 ½ cups cold leftover mashed potatoes
• 1 cup leftover cranberry sauce, divided
• 2 tablespoons vegan egg replacer, prepared according to package directions
• 1 – 1 ½ cups panko breadcrumbs
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• Spray oil
• Leftover gravy, for serving
• Fresh minced parsley, for serving, optional
• Fried sage leaves, for serving, optional
1. Place the chopped Holiday Roast in a food processor and pulse until finely diced
2. Place the diced holiday roast into a large bowl with cold mashed potatoes, ½ cup cranberry sauce and the vegan eggs. Mix thoroughly to combine. Using your hands, take about 2 tablespoons of the mashed potato mixture and roll into balls. Repeat with the rest of the mixture. You should have between 15 – 20 balls.
3. Place the breadcrumbs into a large shallow bowl. Season with the salt and pepper and toss to combine.
4. Roll each croquette into the seasoned breadcrumbs gently, ensuring all sides are coated. Repeat with the remaining croquettes.
5. Generously spray the croquettes with oil spray. Place in an air fryer and fry at 400° degrees F until golden and crispy, flipping halfway through 15 to 20 minutes.
6. To serve, drizzle the croquettes with the remaining cranberry sauce and sprinkle with the minced parsley and fried sage leaves. Serve alongside heated gravy. ENJOY!