Crunchy Croquettes

1 comment

This recipe comes from the desire to prepare a gentle but tasty lunch, from my partner’s need of eating out and from the intention to merge into the palm of your hand vegetables, cereals and legumes. Croquettes mon amour!

Ingredients (makes 20):
1 cup of spelt
1 cup of millet
1 zucchini
1 carrot
1/2 fennel
1 handful of cooked pinto beans
1 sprig of mint
1 small clove of garlic
extra virgin olive oil

Wash the vegetables and steam cook them, taking care to stop cooking when still crunchy. Meanwhile, cook the cereals separately, each with twice its volume of water. In a mortar, crush the garlic and add the mint finely chopped by hand (that wonderful aroma will remain on your fingers!). When grains are ready, put them together in a bowl, let them cool and then add the “pesto” and 1 drop of oil. Finally, add the vegetables cut into small pieces and mix together. Lightly oil a baking dish and arrange the croquettes, which you’ll get by shaping the mixture into quite small and compact balls;  dust them with chick pea flour. Bake at 200°C for 20 minutes. Remove from the oven, let them stand 10 minutes then get “corrupted” by golden and crispy crust!

Chef: ValeVico from VeganBlog

  1. heidi 8 June 2012 at 04:54

    looking forward to trying them, seem very tasty!!

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