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Enjoy with friends Something for the weekend

Fill your free days with good company and indulgent, great-tasting meals

Croquettes with a healthy twist

By Teresa Sacramento from The Endo Vegan (theendovegan.com)

Makes about 15 croquettes | Prep10 minsplus chilling Cook30 mins | Calories398(per 5 croquettes)

250g (1¼ cups) chickpeas, boiled

5 tbsp ground flaxseed

3 medium potatoes

1 tsp turmeric (for extra anti-inflammatory aid)

1 tsp oregano fresh chives a pinch of salt

½ tbsp rapeseed oil (olive oil also works fine) gluten-free breadcrumbs

1 Boil the potatoes in a saucepan. Once they’re nearly cooked, add the chickpeas. Rinse the water and mash all the ingredients together with a fork or a mandolin.

2 Add the flaxseed, turmeric, oregano, chives, salt and rapeseed oil. Mix with the help of a fork.

3 Leave to cool off for at least 1 hour. (They get to their perfect consistency after 12 hours in the fridge, but you can use them before as well.)

4 Shape the mixture into 14–16 croquettes, weighing around 40g each.

5 Put the breadcrumbs into a separate shallow bowl. Dip each croquette in the breadcrumbs, ensuring they’re evenly covered. Transfer to a baking tray or an antiadherent (non-stick) frying pan.

6 Preheat the oven to 200°C/Gas Mark 6 and let them cook for 10-15 minutes or until they’re golden brown. Alternatively, cook them until golden brown in the pan with a very light drizzle of rapeseed oil.

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About Vegan Food & Living Magazine

In this issue you will find 75 plant-based recipes including fun and delicious Easter recipes. You will also find easy 5 ingredient recipes for quick midweek meals and 3 easy ways to cook jackfruit. This months nutrition SOS will help you thrive on a gluten-free vegan diet, guide you on how to stimulate muscle growth and answer your important questions about taking supplements. Philip Mansbridge tackles the subjects of how veganism impacts climate change, learn how to make snacks count by boosting your nutrition, and create your own herbal first aid kit!