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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