Croquettes – originated in France in late eighteen hundreds are a staple in French cuisine which has now become more and more popular in other places.
The original French recipe has evolved, and now, this heavenly invention – simply a breadcrumbed and fried roll of food leftovers – can be turned into something really healthy and nutritious (just like the recipe I bring you today).
There are so many different variations of croquettes. Every culture has developed their own recipe and the word can be pronounced in so many different ways – croquetas in Spanish, croquettes in French, croquetes in Portuguese… Every country has its own way of making this beautiful recipe.
100% Plant based alternative…
So why not a beautiful fully plant-based, gluten-free, diary and egg-free alternative? This can be made with any veggies but the suggestion I bring you today is special, and from the many attempts of making vegan/gluten-free croquettes this was undoubtfully the best…
Perfect party/finger food when served with a creamy cashew mayo… Yummy! 😉
If you would like to serve them as a side dish, why not serving the croquettes with this delicious, light and fresh Moroccan-inspired carrot salad? Click here for the full recipe.
- 250g fresh tofu
- 2 garlic cloves, finely chopped
- 2 tsp. of olive oil
- 3 tsp. of tamari sauce
- 1 cup cooked quinoa
- 2 tsp. tomato pure
- 1 tbsp. sundried tomato
- 1 tbsp. sweet corn
- 1 cup fresh mushrooms, finely chopped
- 1 tbsp. of olives (I used black)
- 2 tbsp. fresh parsley, chopped
- 1 tsp. thyme
- Half-lemon, juiced
- A pinch of salt and pepper
- 2 tsp. ground linseed
- 4 tsp. lukewarm water
- 1 tbsp. buckwheat flour
- Grated almonds (or ideally gluten-free bread crumbs), to coat
- Cashew mayonnaise or salad
- Drain the tofu to remove all water. Then, place it in a food processor and blend it into a smooth cream.
- Cook the quinoa according to the instructions on the package.
- Chop the garlic and the mushrooms finely.
- Put the sundried tomatoes and the unpitted olives in the food processor and blend.
- Add a little olive oil to a large frying pan and stir in the garlic. Then, add the tofu cream, season with the tamari and cook for 2 minutes. Add the cooked quinoa, mushrooms, tomato sauce, sundried tomato, sweet corn, olives and stir for about 3 minutes on a low heat. Then, add the parsley, thyme, salt and pepper and lemon juice.
- Taste and adjust seasonings.
- In a bowl, mix the linseed with water and stir until you get a kind of thick gum. Add it to the pan and mix everything really well. Add the flour and continue to stir until a compact dough is formed.
- Remove from heat.
- Let it cool a little and begin to shape the croquettes with your hands. Coat with grated almonds or bread crumbs and grill in a frying pan with the remaining olive oil.
- Serve with a salad or with cashew mayonnaise.