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A note regarding timing: The prepared potato and greens mixture requires some time to refrigerate, at least 4 hours or up to overnight.
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So plan ahead!
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For the potatoes: Fill a large pot two thirds of the way full with water and add in the potatoes.
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Cover the pot and put the heat on high.
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After about 15 minutes, the water should start to boil.
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Once it hits a boil, cook for about 15 minutes more, or until fork tender.
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Drain the potatoes very well in a colander, and return them to the warm pot.
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This will evaporate more of the residual water on the potatoes.
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Add the coconut oil, and hand-mash the potatoes with a potato masher.
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Add the remaining ingredients for the potatoes and mix well.
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Set aside.
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For the greens: While the potatoes cook, heat a large saute pan over medium heat.
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Add in the olive oil, then about half of the beet greens.
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Let the first batch of greens wilt a bit before adding the garlic, salt, pepper, nutmeg, and the rest of the beet greens.
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Cook until all the greens have wilted, about 5 minutes more.
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Remove from heat and set aside.
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For the assembly: Add the greens in with the potatoes, and mix well, ensuring that there are no clumps of beet greens.
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Transfer to an airtight container and refrigerate at least four hours or overnight.
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Line a cookie sheet with plastic wrap, and when the mixture is cool, divide the mixture into 12 equal patties and set the patties on the sheet.
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In a shallow bowl, mix the flax meal and warm water.
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In a second shallow bowl, add the breadcrumbs.
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You can do one cup of breadcrumbs at a time, if you have small bowls.
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Carefully dip a patty into the flax meal.
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I used a fork to help turn it over.
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Once coated with the flax mixture, carefully dip into the panko bread crumbs.
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Return to the lined cookie sheet, and repeat for the remaining patties.
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For the lemon basil cashew cream: Place all ingredients except the basil into a blender, and blend until very smooth.
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Transfer to a bowl, and mix in the chopped basil.
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Cover with plastic wrap, and place in the refrigerator until ready to serve.
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Frying the patties: Heat a skillet to medium high, and add one cup of vegetable oil.
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Bring the oil temperature to 350 degrees F, or until the base of a wooden spoon bubbles when you stick it into the oil.
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Add in a few of the potato patties (croquettes), but dont crowd the pan.
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Cook until golden brown, about 3-5 minutes per side.
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Remove cooked patties to a paper towel lined plate.
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Keep working in batches, adding more oil if necessary until all croquettes are fried up.
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Serve the croquettes on a pool of cashew cream, and garnish with lemon wedges and basil.
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Notes: After coating the croquettes with the breadcrumbs, you can either freeze them for up to a month, or keep them covered in plastic wrap in the refrigerator for three days max.
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If youre not going to eat them all right away, Id suggest doing the latter, and frying them up as you wish to eat them.
