Pickle-filled Chickpea Croquettes

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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