Serves: 4 Persons
Preparation time: 1 hour
Cooking time: 30 minutes
Techniques: Chopping, boiling, blending, soaking, grating, mixing, cooling, frying
- 46 g Carrots
- 12 g Carrot juice
- 1 g Miso paste
- 5 g Vegetable margarine
- 0,96 g Salt
- 1000 g Water
- 124 g Quinoa
- 11 g Flaxseeds
- 31 g Water
- 50 g Lemon
- 155 g Ground fava beans
- 9 g Dijon mustard, Whole grain
- 10 g Tarragon
- 10 g Parsley
- 6 g Salt
- 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.
- Strain the carrots.
- 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.
- Measure the water and flaxseeds into a bowl. Let them soak for 15 minutes. The flaxseeds are a substitute for eggs in the mass.
- Boil the quinoa until it’s cooked according to the label. Use preferably domestic quinoa, because it thickens in a right way.
- Grate the carrot.
- Grate the lemon zest and squeeze the juice out.
- Mix the grated carrots, carrot puree, cooked quinoa, dijon mustard, flaxseedmix, miso and ground fava beans together.
- Season the mixture with lemon zest and juice. Use the zest to bring freshness and juice for acidity.
- Chop the herbs and add them and salt to the mixture.
- Let the croquette mixture cool before you shape quenelles.
- Fry a test paddy and check the flavour.
- Shape mixture for 20g quenelles. One serving is 6 quenelles.
- You can either fry the croquettes in a deep fryer in 180’C degree or in a pan with a generous amount of oil.
- Use croquettes as a side dish or as a street food dish.