|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Vegetable Croquettes Veg HT MC 60mins Serves 4 Hot Vegetarian Vegetables Nuts Main Course
Ingredients 1 tbsp Vegetable Oil 2 Onions, very finely chopped 6 Sticks of Celery, very finely chopped 2 Carrots, grated 175g/6oz Mushrooms, very finely chopped1 tbsp smooth Peanut Butter 75g/3oz Unsalted Peanuts, very finely chopped/ground 75g/3oz Fresh Breadcrumbs 1 teasp Dried Mixed Herbs Salt and Pepper 2 Eggs, beaten 75g/3oz Dried Breadcrumbs Oil for deep frying
Instructions
1. It is important to chop all the ingredients very finely so the croquettes hold together in cooking. Heat the oil in a large pan, add the onions and celery and fry gently for 5 minutes until soft but not browned.
2. Add the mushrooms and carrots and cook for a further 5 minutes, stirring.
3. Remove from heat and stir in the peanut butter until well combined. Add the peanuts, breadcrumbs, herbs, salt and pepper and mix well. Add enough beaten egg to bind. Cool.
4. Pour the remaining beaten egg into a shallow bowl and place the dried breadcrumbs on a plate and have a baking tray lightly dusted with flour.
5. Divide the croquette mixture into 16 and with floured hands, form the first portion into a small sausage-like shape. Then dip in the egg, roll in the breadcrumbs to thoroughly coat and place on the floured baking tray - as in a conveyor system.
6. Repeat the process until all 16 croquettes have been completed. Refrigerate the croquettes while you heat the deep fat fryer to 180C, 350F and heat the oven to very low.
7. Deep fry the croquettes in batches, without overcrowding the fryer, for about 3 minutes until golden. Drain on kitchen paper and keep warm in the oven whilst you cook the rest. Serve as soon as possible.
|