serves
6
prep
15 minutes
cook
40 minutes
difficulty
Mid
serves
6
people
preparation
15
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 1 leek, finely diced
- 2 tbsp margarine
- Pinch salt
- 2 tbsp flour
- 1 cup oat milk
- 1½ tins chickpeas, drained
- 1 jar baby cornichons
- 1 cup panko breadcrumbs
- Salt and pepper
- 1 L vegetable oil, for frying
To serve
- Plant based mayonnaise
- Tomato sauce
Serves: 6-8 as a snack.
Instructions
- Add leek to a hot pan over medium heat with the margarine and sweat down for 5 minutes or until soft.
- Sprinkle 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.
- Blend the chickpeas to a relatively textured paste. Mix through the roux.
- Pour into a baking tray lined with baking paper, spread to form an even layer and place in the fridge to cool for 30-60 minute.
- Dip fingers into cool water (this prevents the dough from sticking) and scoop up 3-4 tablespoons’ worth of dough. Place a baby cornichon in the centre of the dough and close the dough around, covering the cornichon completely. Repeat to use up all dough.
- Heat oil to 180°C in deep fryer or deep saucepan.
- Cook croquettes in batches for 5 minutes or until golden brown.
- Place on a wire rack to cool for a few minutes before serving with mayonnaise and/or tomato sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
