Prep Time: 30 minutes
Cook Time: 15 minutes
I have always been a real fan of potato croquettes, ever since early childhood. They were always one of my favourites, real comfort food. I guess all kids like anything made with potatoes and anything fried, don't they? Now I am an adult I make my own.
So I was delighted to discover this wonderful croquette recipe, a chickpea version. These are even better and healthier than the potato ones, since they have chickpeas and garlic among the main ingredients. Apparently this is a traditional Spanish tapas dish, so they are really designed as snack/finger food, but you can also have them as a light meal with a salad and bread, as I did recently. They were a little time-consuming and tricky to make, but worth it in the end, as they were really delicious! Crunchy on the outside and soft and fluffy on the inside, with the combination of potato and chickpeas, and with the added kick of garlic, which gives them their wonderful flavour (in addition to the smoked paprika. Or you can just use the ordinary unsmoked kind!)
Ingredients (makes around 8-10 croquettes)
- 40 g (1.5 oz) vegan margarine e.g. Earth Balance, Vitalite, etc.
- 40 g (1.5 oz) plain flour
- 4 cloves of garlic, crushed or minced
- 300 ml (10 fl oz) soya, rice or other plant milk
- Half of a can/150g (5 oz) chick peas, lightly mashed
- 150 g (6 oz) of potato, cooked and mashed
- ½ teaspoon of sea salt
- ½ teaspoon of smoked paprika Panko, or any other dried breadcrumbs
- Vegetable oil for shallow frying
- White pepper (optional)
- Melt the vegan margarine in a pan over a low heat. When melted add the crushed garlic and flour, and continue to stir until it forms a thick paste.
- Remove from the heat and gradually stir in the plant milk until you get a thick mixture. Take off the heat again.
- Add the remaining ingredients, apart from the breadcrumbs and mix well. The mixture should be very, very thick, so that you can form it into a dough. If it is not thick enough to do this, add some more flour, gradually, a teaspoon full at a time, until it thickens and comes together.
- Let the dough cool completely then place on a lightly floured surface and form into croquettes, by rolling into small fat sausage shapes.
- Sprinkle the work surface with a thick layer of breadcrumbs, then roll the croquettes in the crumbs.
- Fry in very hot oil for 1-2 minutes until they are golden-brown and then drain on paper towels.
- Serve as tapas/as part of a buffet or as a light meal with a green salad with mayonnaise, or the dip of your choice.
Enjoy, let me know what you think! Your votes and comments are much appreciated.
Picture courtesy Flickr creative commons.