DIRECTIONS

1. Bring salted water to boil in two separate pots.
2. Peel the potatoes, cut them into pieces and cook them in one of the two pots until they become soft (about 30 minutes). When ready, drain and allow to cool.
3. Clean the cauliflower, remove the stem (which can be used in another preparation) and cook the florets in the other pan until soft (about 15 minutes). When ready, let cool.
4. In a large bowl, combine the cauliflower, potatoes, rice flour, herbs, Extra-virgin olive oil, salt, pepper, and nutritional yeast flakes.
5. Get a soft but firm dough, which you can shape into a cylindrical or spherical shape.
6. Place the croquettes on a baking tray or plate covered with parchment paper to prevent them from sticking.
7. Prepare the batter by combining all the ingredients in a bowl.
8. In another bowl, combine the ingredients to make the breading.
9. Pour the frying oil into a tall saucepan and heat up.
10. Place a baking sheet lined with paper towels near the stovetop.
11. Now dip the croquettes in the batter one by one and then in the breadcrumbs.
12. Place them into the boiling oil a few at a time and fry them until golden brown.
13. Drain them and place them on a plate with the paper towels.
14. Serve hot.