Roasted Vegetable Croquettes

Recipe by Kris Reid of ModPALEO in Charlotte, NC

 

Editor’s Note: Kris is a master of the sustainable kitchen and so instead of using recipes that force you to buy things that aren’t in season, her recipes are always written as a guide that you can adapt for any number of servings or for use with whatever ingredients you can find at the Farmers’ Market.

 

What You’ll Need:

Equal parts parsnip, carrot, sweet potato, rutabaga, and celery root (a total of 5 oz of each will yeild approx 3 croquettes for 8 people)

Cooked sea island peas

Smoked peppers

Egg and Chickpea flour for breading

Canola oil for frying

Olive oil for roasting

Salt and Pepper

Yogurt for dipping sauce (optional)

 

Methodology

Peel and cut vegetables into pieces, and toss with olive oil; season with salt and pepper.

Roast vegetables (roast each type of vegetable separately, as they will require slightly different cooking times) in a 400 degree oven until fork tender.

In a food processor combine these vegetables with cooked sea island peas to make a firm mixture.

At this point any seasoning can be added or cheese. I like some spicy smoked peppers, but dried peppers would work well, too.

The mixture should be easy to handle and not sticky. Make 1.5 oz balls with your hand, rolling the mixture into an oblong shape.

Put the croquettes on a sheet pan and put in the freezer overnight. (They will be easier to bread if frozen and will cook up nicer for you!)

When ready to use, set up a breading station using egg wash and chick pea flour.

Dip each croquette into egg allowing excess to drip off, then roll in chick pea flour.

Fry in vegetable oil that is at least 360 degrees and is an oil that has a high smoke point such as peanut, canola, or vegetable. The croquettes will be ready within 4-5 minutes.

Serve hot with a dipping sauce if desired. A tangy yogurt dip would be delicious with these spicy Roasted Vegetable Croquettes!

 

This recipe is a collaboration of Executive Chef Elhaj Tayouga of the Sheraton and Kris Reid.  Kris shared this with us in 2012.

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