Vegetable Croquettes Veg
Serves 4 Hot Vegetarian
Vegetables Nuts Main Course
Onions, very finely chopped
Sticks of Celery, very finely
Mushrooms, very finely chopped
smooth Peanut Butter
Unsalted Peanuts, very finely chopped/ground
1 teasp Dried Mixed Herbs
for deep frying
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
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
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
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.
Vegetarian Recipes | What's
in Season |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.