Carrot Quinoa Croquette

Method

1. Peel the carrots and chop them to mirepoix. Add water and carrots to a kettle and bring to boil. Cook carrots until they are soft.
2. Strain the carrots.
3. Add carrots, carrot juice, miso, margarine and salt to a blender and blend until the carrots and the liquid are well combined and completely smooth.
4. Measure the water and flaxseeds into a bowl. Let them soak for 15 minutes. The flaxseeds are a substitute for eggs in the mass.
5. Boil the quinoa until it’s cooked according to the label. Use preferably domestic quinoa, because it thickens in a right way.
6. Grate the carrot.
7. Grate the lemon zest and squeeze the juice out.
8. Mix the grated carrots, carrot puree, cooked quinoa, dijon mustard, flaxseedmix, miso and ground fava beans together.
9. Season the mixture with lemon zest and juice. Use the zest to bring freshness and juice for acidity.
10. Chop the herbs and add them and salt to the mixture.
11. Let the croquette mixture cool before you shape quenelles.
12. Fry a test paddy and check the flavour.
13. Shape mixture for 20g quenelles. One serving is 6 quenelles.
14. You can either fry the croquettes in a deep fryer in 180’C degree or in a pan with a generous amount of oil.
15. Use croquettes as a side dish or as a street food dish.

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