Best Cha Khoai Chien – Gluten-free Vegan Croquettes


Cha Khoai Tay Chien1
Cha Khoai Chien – Vietnamese Vegan Croquettes

Cha Khoai Tay Chien is  gluten-free vegetarian  Croquette. I created this dish based on Banh Gia (Tra Vinh’s deep fried shrimp cupcake) and French Croquette.

cha khoai chien long 1
Cha Khoai Chien (long)

Cha Khoai Chien

  • Servings: 2-4
  • Difficulty: easy
  • Print

The cooking time is about 40 minutes, assume that we already have cooked mung bean (or mashed potatoes) and dipping sauce.


  • ¼ onion, chopped
  • 1/2 cup of chopped green onion
  • 1 cup rice flour
  • 1 cup of cooked mung bean (or mashed potatoes)
  • 1 cup of Jícama, chopped
  • 1 tsp. of baking powder
  • 1 tbsp. of water
  • Salt, garlic powder, fresh ground pepper
  • Panko (Japanese breadcrumbs)  or gluten free breadcrumbs
  • Vegetable oil, for shallow frying


  1. Cook white onion with 1 tsp of oil in small bowl microwave for 3 minutes until clear.
  2. Cook jicama in microwave for 5 minutes in a bowl.
  3. In another bowl, mix all other ingredients (except breadcrumbs and water) together.
  4. Amount of water you add into the dough depends on how wet your ingredients, so you may not use up all water. Slowly add water and mix the dough well until you can form a shape. If the dough is dried, add extra water. Add extra rice flour, if the dough is too wet.
  5. Using an ice cream scoop to shape small balls. Press a ball to make it flat but not too thin. Also, you can shape finger size patties (see picture).
  6. Coat the patties with pankos.
  7. In a non-stick frying pan, add oil and cook in medium high heat. Once the oil is hot, gently place these patties into the pan, and give each patty at least 2 inches of space around.
  8. Shallow fry patties each side 3-4 minutes until golden brown and crisp.
  9. Remove excess oil from croquettes, with tissue papers.
  10. Serve hot  croquettes with lettuces, Vietnamese herbs and Nuoc Cham Chay  or Nuoc Cham dipping sauce.

Cooking Tips

  • You can make the patties in advance, and freeze them.
  • Jícama enhances the texture (not doughy) for croquettes.
  • For gluten free diet, use gluten-free breadcrumbs
  • Need to control the oil temperature.  If oil is too hot, the croquettes are cooked to quickly, they are mushy.  If the heat is too low, croquettes are greasy.
  • For non-vegetarian dish, you can add chopped shrimp  in the dough.
  • I prefer the finger size, since it’s easy to wrap with lettuce.
  • Dipping sauce and lettuce-herb enhance the flavor of croquettes.


cha khoai tay prepare
Ingredients: Jicama, mung beans, green onion, onion.



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