So have you ever created a dish based on a condiment that you were craving? Well that is how this appetizer came to be. A few weeks back I had a taste of Trader Joe’s new cocktail sauce on my finger and have been trying to figure out what to eat it on ever since! In my cookbook reading I came across a recipe for crab croquettes that were served with a tomato sauce and I thought if I could veganize these they would go great with cocktail sauce and they were. It is like an adult tatter tot with adult ketchup but even the little vegan liked them minus the cocktail sauce.
1 1/2 lbs potatoes – peeled and quartered
15oz garbanzo beans – drained
1/2 tsp dried kelp
1 tsp dill
1 tsp sea salt
1/4 tsp ground pepper
2 tbsp vegan butter
1/2 cup heavy cashew cream
Cocktail sauce for dipping
Boil potatoes until tender and then drain thoroughly allowing to sit about three minutes. While potatoes are cooking, drain garbanzo beans. In a large bowl mix beans, kelp and dill and with a potato masher, mash the beans. They do not need to be completely mashed. After potatoes have sat for a few minutes mash them. Add the potatoes and remaining ingredients to beans and mix well.
Line a cookie sheet with parchment paper. Roll mix into 3/4″ thick, 3″ long cylinders. Place cylinders on parchment paper and refrigerate for a minimum of 1 hour.
When ready to cook deep fry at 375 degrees until golden brown (approximately 2 minutes.) Serve hot with cocktail sauce. Makes 20.