CARROT PEANUT CROQUETTES
As these little croquettes are a little more lavish, we usually make them in batch. We freeze them in a airtight container or a reusable plastic bag and just pop them in the oven whenever we feel like eating some. By freezing them prior to baking them, they get even better in consistency. You can also fry them in oil, which will enhance the flavor even more. We, however, always prefer to bake them as a more healthy option. For a gluten-free option just use gluten-free bread crumbs.
SERVES: 8-10
COOKS IN: 90'
DIFFICULTY: 7/10
INGREDIENTS
- 450g carrots, shredded
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 1 tbsp olive oil and more to fry
- 3 tbsp crunchy peanut butter
- 100g bread crumbs
- 3 tbsp chives or coriander
- 1/2 tsp cumin
- salt and pepper
SAUCE
- 5 tbsp soy yogurt
- 1 tbsp soy sauce
- 1 tbsp lemon juice
METHOD
1. In a pan shortly fry all veggies on medium heat until soft and let cool dow slightly
2. Add peanut butter, bread crumbs and spices
3. Knead all together and form little croquettes, around 12 pieces
4. Chill for at least 1hour in the fridge
5. Fry them until golden brown or bake them for 10 minutes on 200°C