Recipe Pickle-filled Chickpea Croquettes
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Comfort food
Entertaining
Lazy dinners
Snacks
Creamy and crispy, and with the satisfying crunch of a tangy pickle in the centre — you’ll be the hero of the potluck if you bring these babies along.
You will need
Serves 8
- 1 leek, finely diced
- 2 tablespoons margarine
- Pinch salt
- 2 tablespoons flour
- 1 cup oat milk
- 1 1/2 tins of chickpeas, drained
- 1 jar baby cornichons
- 1 cup panko breadcrumbs (gluten-free if needed)
- Salt and pepper
- 1 litre vegetable oil for frying
To serve
- Plant-based mayonnaise or aoili
- Tomato sauce
Recipe: Simon Toohey
Directions
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Step 1
Add leek to a hot pan over medium heat with the margarine and sweat down for 5 minutes or until soft.
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Step 2
Sprinkle in the flour and cook off until the flour isn’t raw but not adding any colour. Gradually add the oat milk, whisk in between every addition until it forms a smooth, thick roux.
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Step 3
Blend the chickpeas to a relatively textured paste. Mix it through the roux.
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Step 4
Pour the doughy mixture into a baking tray lined with baking paper, spread to form an even layer and pop it in the fridge to cool for 30–60 minutes.
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Step 5
Heat oil in a deep frypan or pot to 180°C.
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Step 6
Dip your fingers into cool water, and scoop 3–4 tablespoons worth of dough out of the tray. Place a baby cornichon in the centre of the dough and close the dough around it, covering the cornichon completely.
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Step 7
Gently place the croquettes in the hot oil to cook in batches for 5 minutes or until golden brown.
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Step 8
Place on a wire rack to cool for a few minutes before serving.
Recipe: Simon Toohey
