Vegan Cocktail Croquette Recipes

Croquettes are a blend of ingredients  that are shaped into a ball or lozenge shape and then. covered with bread crumbs. These vegan versions make a delicious hot snack. Traditionally they are made from a mix of mashed potatoes, ground meat, fish and cheese but these versions use chickpea flowers, sweet potato, quinoa, peanut butter and other healthy ingredients in order to make a delicious treat.  As they are fried in oil it is probably best to only have these croquettes rarely or on special occasions if you are on a very low-fat diet.  You should also make sure that the ingredients in these recipes are compatible with your Healthy & Active Metabolism program diet in general.

Chickpea Croquettes

Makes 8 croquettes

1 cup organic chickpea flour

¾ cup hot water

1 organic lemon, juiced

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon cracked black pepper

1 15 ounce can organic chickpeas

4 organic scallions, chopped

1 organic carrot, grated

1 habanero, minced

4 organic garlic cloves, minced

2 tablespoons of cilantro leaves, chopped

2 tablespoons coconut or olive oil for frying

In a large bowl combine flour, lemon juice, water, salt, pepper and cumin.  Stir until well combined.  Add the chickpeas, carrots scallions, jalapeno, garlic and cilantro.

Heat olive oil over medium heat. Scoop patty-sized of the chickpea mixture into the skillet. Cook three or four minutes and flip over to cook completely.

Serve with your favourite sauce.

Red Quinoa and Sweet Potato Croquettes

Makes 12-14 croquettes

1 cup organic, gluten-free vegetable broth

½ cup red quinoa, rinsed

1 cup organic sweet potato, mashed

1 organic scallion, chopped

½ teaspoon natural organic peanut butter

1/8 teaspoon salt

1 teaspoon baking powder

½ cup gluten-free bead crumbs

3 tablespoons coconut oil or olive oil for frying

In a saucepan, boil sweet potato cubes until soft. Reduce the heat to low, add in the quinoa, cover and let simmer for 15 minutes and then turn off the heat and let sit for another seven minutes.

Mash sweet potatoes with a masher and then, in a large bowl combine the potato and quinoa.

Roll into spheres and then flatten into patties   Lightly grease a flat-bottomed sauté pan over medium heat and then fry until golden brown.

Serve with your favourite dipping sauce.

Saffron MIllet Croquettes

Makes 6 large croquettes

1 small red oniom

1 clove garlic

1 carrot

1 parsnip

1 zucchini

1 cup cooked millet

pinch of salt

Several saffron threads, crushed

2 tablespoons coconut oil or olive oil for frying

Crush the saffron between your fingers and add to the millet.  Stir.

Dice vegetables and mince the garlic. saute the vegetables until they are soft and then mix the cooked vegetables into the millet.   

Run the millet mixture through the food processor until finely processed.  Form six equal-sized  croquettes.  Cook in heated oil until nicely browned.

As croquettes can be oily it is advisable to pat them dry with a paper towel before serving.

For more information about the Healthy & Active Program please visit our website at www.healthy-active.com. You may also call us in Toronto at (41) 440-2217 and ask for Adrienne Wright Bulow or Dr. Michael Rahman or email us at adrienne@healthy-active.com.