- Add all the croquette ingredients to a large mixing bowl and mix well until fully combined.
- Lightly flour your hands and shape the mixture into 10–12 croquettes, using approximately 4 tablespoons of mixture for each.
- Prepare the coating. Place 125g of the flour in a bowl and whisk with enough water and a splash of oil to create a loose batter consistency.
- Place the remaining flour in a second bowl and the breadcrumbs in a third.
- Coat each croquette by dipping it first into the flour, then the batter, and finally the breadcrumbs.
- Set aside while you prepare the garlic mayo.
- Mix together the vegan mayonnaise, roasted garlic, dried herbs and lemon juice until smooth.
- Heat vegetable oil in a large saucepan, ensuring the oil fills no more than halfway up the pan.
- Fry the croquettes in batches of 4–5 for 3–4 minutes until golden and crisp.
- Remove with a slotted spoon and place on kitchen paper to drain. Season lightly with salt.
- Serve warm with the garlic mayo, capers and padrón peppers.
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