1Add leek to a hot pan over medium heat with the margarine and sweat down for 5 minutes or until soft.
2Sprinkle 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.
3Blend the chickpeas to a relatively textured paste. Mix it through the roux.
4Pour 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.
5Heat oil in a deep frypan or pot to 180°C.
6Dip 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.
7Gently place the croquettes in the hot oil to cook in batches for 5 minutes or until golden brown.
8Place on a wire rack to cool for a few minutes before serving.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.