Vegetable and nut croquette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Courgettes |
| 1 | small | Carrot |
| 1 | small | Onion |
| 1 | Clove crushed garlic | |
| 1 | tablespoon | Chopped almond |
| 1 | tablespoon | Chopped walnuts |
| 1 | tablespoon | Chopped hazelnuts |
| 1 | tablespoon | Chopped parsley |
| 1 | tablespoon | Smooth peanut butter |
| Poppy seeds | ||
| Sesame seeds | ||
| 2 | tablespoons | Hazelnut oil |
| 1 | Red pepper | |
| 1 | Green pepper | |
| 2 | smalls | Potatoes |
| 1 | Sprig thyme | |
| 2 | Bay leaves | |
| ½ | Vegetable stock cube | |
| 1 | dash | Chilli sauce |
Directions
SAUCE
1. Sweat the grated vegetables in 1 tablespoon of hazelnut oil and crushed garlic on a low heat.
2. Add the chopped nuts and parsley.
3. Place the mixture in a clean tea towel and squeeze all the moisture from the vegetables.
4. Roll the dry mixture into 8 small croquette shapes and then roll in the poppy seeds and sesame seeds.
5. Separate the 2 peppers (one red and one green) and place into 2 separate pans. Add the potatoes.
6. Separate all the other ingredients and divide into the 2 pans. (Add the chilli sauce to red pepper mixture only.) 7. Bring both pans to the boil and simmer for 15 minutes.
8. Liquidise the 2 sauces separately and pass through fine sieves and season with lemon juice, salt and pepper.
9. In a small frying pan heat the remaining hazelnut oil and brown the croquette then place in a moderate oven for 12 minutes.
10. Serve on the 2 pepper sauces, garnish with chervil.
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