Thursday, February 25, 2016

Chickpea Croquettes

Croquetas de Garbanzo!

At Cafe Drake HRV we were craving one night that sweetheart duo of Fish Cakes and Spaghetti. Chickpea Croquettes and Bowtie Marinara happened instead.

Croquettes beg to sit on your plate beside a garden salad or green peas. Green olives and crushed chili flakes are the best condiments. If serving the croquettes as a tapa, a garlicky mayonnaise for dipping is traditional.


Who doesn't love Croquetos de Pollo, the Spanish fried croquettes filled with tender strands of chicken in a velvet cream sauce? Probably no one. Except vegans. Now however we present this Catalan comfort food in a pure plant-protein version that everyone, herbivores AND carnivores, can savor. 

Begin by melting 4 T. vegan butter (such as Earth Balance) in a medium-size skillet over low heat. While the butter is melting, also add 1 T. olive oil to the skillet. Sprinkle 1/3 cup all-purpose flour into the skillet and stir until you have a thick paste. Turn off the heat and whisk in to the roux 1 cup +  1 T. plain soy, almond or any other non-dairy milk

Add to the skillet 2 cloves grated or pressed garlic, 1/2 a 15-oz. can of chickpeas (rinsed, drained and lightly mashed), 3/4 cup mashed potato, 1/2 t. salt and 1 t. smoked paprika. Mix well. You should end up with a very thick consistency, that of a soft dough. If the mixture is too soft sprinkle in a bit more flour to thicken. Allow to cool to room temperature, or if you prefer, refrigerate covered for up to 8 hours.

Shape the dough into small patties or a more traditional croquette form (like a short fat sausage) and roll lightly in dried bread crumbs. Pour 3 T. olive oil into a non-stick skillet and set over medium heat. When the oil is hot add the croquettes and fry for a couple of minutes per side or until golden-brown. Drain any excess oil on a paper or kitchen towel. 

Serve with a green salad and rice or pasta.

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