Dairy-Free Polish Krokiety (Croquettes)

Discover the perfect balance of tradition and dietary inclusivity with these Dairy-Free Polish Krokiety (Croquettes). This delightful recipe transforms the beloved Polish dish into a dairy-free masterpiece while preserving its savory, comforting essence. Featuring tender crepes made with almond milk, stuffed with a hearty filling of sautéed cabbage, mushrooms, and aromatic spices, these krokiety are then coated in a chickpea-flour batter and a crispy breadcrumb crust. Pan-fried to golden perfection, each bite offers a satisfying crunch followed by a flavorful, melt-in-your-mouth interior. Perfect as a main course or a side dish, these krokiety are ideal for anyone seeking a lactose-free twist on a traditional Polish favorite. Serve them warm and pair with a bowl of hot broth or a fresh side salad for a complete meal that’s as wholesome as it is delicious.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 ml unsweetened almond milk
• 150 g all-purpose flour
• 2 pieces large eggs
• 125 ml water
• 45 ml vegetable oil
• 1 tsp salt
• 300 g white cabbage
• 250 g cremini mushrooms
• 1 medium yellow onion
• 2 pieces garlic cloves
• 30 ml sunflower oil
• 0.5 tsp black pepper
• 100 g breadcrumbs
• 50 g chickpea flour (for coating)
• 60 ml water (for coating)

Directions

Step 1

In a large bowl, combine the almond milk, all-purpose flour, eggs, water, and half the salt until smooth and free of lumps.

Step 2

Heat a non-stick pan over medium heat and lightly grease with vegetable oil. Pour a thin layer of batter onto the pan, rotating the pan to spread evenly. Cook for about 1-2 minutes on each side until golden brown. Repeat with remaining batter. This should yield about 8 crepes.

Step 3

To prepare the filling, finely chop the cabbage and mushrooms. Dice the onion, and mince the garlic cloves.

Step 4

In a large skillet, heat the sunflower oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.

Step 5

Add the chopped cabbage and mushrooms to the skillet. Reduce the heat to low, cover, and cook for about 15 minutes, stirring occasionally, until the cabbage is tender. Season with remaining salt and black pepper.

Step 6

To assemble the krokiety, place about 2 tablespoons of the filling onto each crepe. Fold the sides over the filling, then roll the crepe tightly to enclose the filling completely.

Step 7

Prepare the coating by mixing the chickpea flour and water in a small bowl to create a batter.

Step 8

Dip each stuffed crepe into the chickpea batter, ensuring it's fully coated, and then roll in breadcrumbs.

Step 9

Heat some additional sunflower oil in a pan over medium heat, and fry each krokiety until golden brown on all sides, about 5-7 minutes.

Step 10

Remove and place on paper towels to drain any excess oil. Serve warm.

Nutrition Facts

Serving size	(1588.8g)

Amount per serving	% Daily Value*
Calories	2091.4

Total Fat 92.9g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 44.9g
Cholesterol 372mg	0%
Sodium 4372.1mg	0%
Total Carbohydrate 264.5g	0%
Dietary Fiber 25.7g	0%
Total Sugars 32.2g
Protein 66.4g	0%

Vitamin D 190.3IU	0%
Calcium 805.6mg	0%
Iron 20.2mg	0%
Potassium 2641.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 12.3%

Carbs: 49.0%