Vegan Potato Croquettes with Pesto and String Beans

Grind the flax seeds and add them to water. Blend well, set in the fridge and let stand. In the meantime stew the potatoes and let them cool down. Wash the string beans and stew them in salted water. Prepare the pesto blending basil, garlic, 2 tablespoons of nutritional yeast, the peanuts, 10 tablespoons of oil, salt and black pepper until you get a smooth mixture.

Chop the string beans and add them to the pesto.

Mash the potatoes and add 2 tablespoons of nutritional yeast, 4 tablespoons of oil, salt and black pepper and mix with a wooden spoon. Get some puree with a spoon and give it a spherical shape. With your hands make a hole in the center of each ball. Place a teaspoon of pesto and string beans in the holes you have made and close them with some puree making the ball compact.

Coat the balls with the flour, then dip them in the flax seed and water mixture that you have previously salted and stirred. Finally roll through bread crumbs. Fry in hot oil (or bake in oven at 200°C/390 °F). Let them turn golden brown, serve.