Leftover mashed potato croquettes

This recipe is my contribution to the ecoTrain Cooking On A Budget Competition.

Yesterday we got a visit from friends that grow olives and are making their own olive oil and many other products out of it.
I especially like their lemon and chilli infused olive oil and I will use them in many recipes. This time I used lemon infused olive oil.

Ingredients

• 500 g of leftover mashed potato
• 200 g of fresh chard
• 1 teaspoon of vegetable salt (or two pinches of salt)
• 1 tablespoon of fresh parsley
• a pinch of black pepper
• a pinch of nutmeg
• 3 tablespoons of all-purpose flour
• 3 tablespoons of nutritional yeast
• 50 g of all purpose flour
• 50 ml of oat milk
• 80 g of breadcrumbs
• lemon infused olive oil in a spray

Preparation:

1. Wash fresh chard (or spinach) and blanch it in a small amount of water for 10 minutes.
   
   Drain it well and chop it up.
2. Add blanched chard to the leftover mashed potatoes.
   
3. Add vegetable salt, fresh chopped parsley, black pepper, nutmeg and nutritional yeast.
   
4. Add all-purpose flour and mix well with your hand until getting a potato dough that it's easy to mold.
   
5. Make croquettes, rolling small amounts of potato dough between your hands.
   
   Cover them with flour.
   
   Dip them in oat milk.
   
   Coat croquettes in breadcrumbs.
   
6. Place it on a baking tray and spray them with oil.
   Place it in the preheated oven at 220°C for about 15-20 minutes.