|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.