Recipe:
Pickle-filled Chickpea Croquettes
Posted in Freshly Picked
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.
Prep:
15
mins
cool
30
mins
cook
40
mins
serves
8
You will need:
- 1 leek, finely diced
- 2 tablespoons margarine
- Pinch salt
- 2 tablespoons flour
- 1 cup oat milk
- 1 ½ tins of chickpeas, drained
- 1 jar baby cornichons
- 1 cup panko breadcrumbs
- Salt and pepper
- 1 liter vegetable oil for frying
- Plant-based mayonnaise or aoili
- Tomato sauce
~
Recipe:
Simon Toohey
Directions:
- 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.
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