Plant-based cheesy croquette with Boursin®

Discover the recipe created during the Green Corner workshops at StrEat Fest 2025 at Tour et Taxis.

Ingredients (for 6 croquettes)

For the croquettes :

• 500g potatoes

• 20g margarine

• 3g salt

• Pepper

• 150g plant-based Boursin garlic & herbs

  
  

• 100g flour

• 125g panko breadcrumbs

  
  

For the garlic and herbs sauce with Boursin :

• 150g plant-based Boursin garlic & herbs

• 100g plant-based cream

• 1/2 shallot

• 5g chives

• Salt, pepper

Method

Prepare the mashed potatoes :

1. Peel and cut the potatoes into chunks.

2. Cook in simmering water until tender.

3. Mash the potatoes with a potato masher and add the margarine, salt, and pepper.

4. Spread out in a dish, cover with plastic wrap, and refrigerate for at least 4 hours.

5. Unwrap the vegan Boursin cheese and form into seven 20g sausages. Place in a container in the refrigerator.

Prepare the garlic and herb Boursin sauce :

1. Peel and chop the shallot.

2. Chop the chives.

3. Mix the Boursin cheese with the vegan cream.

4. Add the chopped shallot and chives. Reseason if necessary.

Prepare the croquettes :

1. When the puree has cooled, form into 80g portions.

2. Insert the Boursin rolls into the center and close the puree. Shape into croquettes with your hands.

3. In three plates, place flour in the first, a mixture of flour, water, and salt (pancake batter texture) in the second, and panko breadcrumbs in the third.

4. Roll the croquettes in the flour, then in the flour/water mixture, and finally in the panko breadcrumbs.

5. Fry for 4-5 minutes in the deep fryer at 180°C.

6. Remove and drain on paper towels.

Enjoy the croquettes dipping them in the Boursin garlic and herb sauce.

Don't hesitate to share your comments with me and tag me on social media (@oxaliscuisinevg) if you try the recipe at home.