Today I had the urge to try something new in my vegan kitchen. Before becoming vegan one of my favorite foods was salmon croquettes. I loved them for breakfast with toast and hash browns. For this recipe I didn’t bother to try and add any fish flavoring I simply wanted vegetables natural flavors. I used rainbow quinoa cooking in my vegan no chicken chicken broth, russet potatoes, pinto beans, sun dried tomatoes, onions, celery, green peppers, fresh sage and parsley from my garden. I added lime juice and some dry spices before mashing it all up together. Once the mixture had a patty consistency an could stick together I made little patty’s and fried them without oil in my nonstick skillet. I then made a green goddess and fox point dressing using vegenaise to top the croquettes.