Chickpea Croquettes “The Ethnic Vegetarian" (Angela Shelf Medearis)
6 servings
2 cloves garlic, peeled/crushed
1 bunch green onions, trimmed/chopped
2 t. ground cumin
2 t. ground coriander
2 T. chopped cilantro
1 egg replacer (1 egg equiv)
2 T. flour
1 t. salt
1 t. pepper
1/8 t. cayenne pepper
¼ c. olive oil
Place the chickpeas in a food processor and process until smooth. Add the garlic, green onions, cumin and coriander. Process until well-combined. Scrape the chickpea mixture into a bowl. Add the cilantro egg replacement, flour, salt, pepper and cayenne pepper. Stir well, adding more flour if necessary to form the mixing into a dough.
Shape the dough into 12 patties. Place on a plate, cover with plastic wrap and refrigerate for 30 min.
Heat the oil in a large skillet over med. high heat until hot but not smoking. Fry the patties for 2-3 min. on each side, or until crisp and golden brown.
1 T. olive oil
1 T. soy butter
1 yellow onion, peeled/finely chopped
3 cloves garlic/peeled & minced
2 ribs celery, finely chopped
1 t. salt
1 t. onion powder
½ t. dried tarragon
½ t. dried thyme
2 c. vegetable broth
3 T. cornstarch
2 c. frozen mixed vegetables
Combine the remaining 1 cup vegetable broth and the cornstarch in a small bowl until well-blended. Increase the heat to high and bring the onion mixture to a boil. Stir in the broth mixture and cook, stirring, until the sauce starts to thicken. Reduce the heat to low and add the mixed vegetables. Cook for 10 minutes, stirring occasionally.
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