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Air-Fried Mushroom & Eggplant Croquettes with Herbaceous Pesto Drizzle
Savor the nutritious air-fried mushroom & eggplant croquettes with herb pesto. Perfect for clean eating and rich in plant-based goodness!
Dive into a world of rich, earthy flavors with these Air-Fried Mushroom & Eggplant Croquettes, a delightful plant-based creation that brings together the robust taste of mushrooms and the subtle sweetness of eggplants. These croquettes are not only a feast for the palate but a nutritional powerhouse packed with fiber, vitamins, and antioxidants. Perfectly crisped in the air fryer, they offer a healthier alternative to traditional deep-fried dishes, ensuring you enjoy all the flavor with none of the guilt.
Incorporating mushrooms and eggplant as the main ingredients provides a fantastic meat-like texture while keeping the dish entirely plant-based. Mushrooms are known for their immune-boosting properties and high levels of antioxidants, while eggplants offer a good source of fiber and essential nutrients. Paired with a vibrant herbaceous pesto drizzle, this dish becomes a delectable option for anyone looking to enjoy a comforting meal that’s both healthy and satisfying.
Recipe Overview
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Italian
Savor the nutritious air-fried mushroom & eggplant croquettes with herb pesto. Perfect for clean eating and rich in plant-based goodness!
Ingredients
- • eggplant: 1 large, diced
- • mushrooms: 2 cups, finely chopped
- • onion: 1 small, finely chopped
- • garlic: 2 cloves, minced
- • olive oil: 1 tablespoon
- • chickpea flour: 1/2 cup
- • nutritional yeast: 3 tablespoons
- • fresh parsley: 1/4 cup, chopped
- • ground cumin: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • whole grain breadcrumbs: 1 cup
- • lemon juice: 1 tablespoon
- • fresh basil: 1/2 cup
- • pine nuts: 1/4 cup
- • nutritional yeast: 2 tablespoons
- • olive oil: 1/4 cup
- • salt: 1/4 teaspoon
Instructions
- 1 Preheat your air fryer to 375°F (190°C) to ensure even cooking.
- 2 In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced eggplant, mushrooms, onion, and garlic. Sauté for about 5-7 minutes until softened and fragrant.
- 3 Transfer the sautéed vegetables to a mixing bowl. Add chickpea flour, nutritional yeast, parsley, cumin, salt, and black pepper. Mix until well combined and the mixture holds together.
- 4 Form the mixture into small patties or croquettes, about 2 inches in diameter. Coat each croquette in the whole grain breadcrumbs, pressing gently to adhere.
- 5 Place the croquettes in a single layer in the air fryer basket. Cook for 12-15 minutes, flipping halfway through, until golden brown and crisp.
- 6 While the croquettes are cooking, prepare the pesto. In a food processor, combine basil, pine nuts, nutritional yeast, lemon juice, and salt. Pulse until finely chopped. Slowly add 1/4 cup olive oil while blending until smooth and creamy.
- 7 Once the croquettes are done, drizzle with the herbaceous pesto and serve immediately for best flavor and texture.
Serving Suggestions
- • These delicious croquettes pair beautifully with a fresh garden salad tossed with a light vinaigrette to enhance the dish's natural flavors. For a heartier meal, serve alongside whole grain couscous or quinoa to add more fiber and nutrients. A chilled glass of sparkling water with a twist of lemon or lime complements the meal perfectly, providing a refreshing balance to the earthy tones of the croquettes and the vibrant pesto. For an added burst of flavor, garnish with additional fresh parsley and a sprinkle of toasted pine nuts. This not only adds a delightful crunch but also enriches the dish’s presentation, making it an impressive choice for dinner parties or family gatherings.
Storage Tips
Store any leftover croquettes in an airtight container in the refrigerator for up to 3 days. To maintain their crisp texture, reheat them in the air fryer at 350°F (175°C) for 5-7 minutes. The pesto can be refrigerated separately in a sealed container for up to a week. If the pesto thickens, simply stir in a little more olive oil or water before serving.
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