These vegan croquettes from the
Put the remaining olive oil in a medium saucepan and fry the onion and black garlic until soft. Stir in the flour and cook until you have a golden roux, and then slowly add the soy milk to the saucepan, mixing it well with the roux. Once all the soy milk is added, bring the pan to a simmer, stirring until you have a thick white sauce. Don’t worry about lumps too much. You can now add the spinach, nutritional yeast, salt and black pepper - mix it well and adjust the seasoning to taste.
With a hand blender, blitz the mixture until smooth, and then cook on medium heat for about 15 minutes, stirring regularly to prevent it sticking to the bottom of the pan. You will know it is ready when the mixture comes off the sides of the pan.
Grease a shallow glass or ceramic dish and pour in the mixture. Cover with cling film, making sure it is in contact with the surface to prevent a crust forming. Leave to cool for a few hours or overnight until the filling is cold and firm.
Once the filling is cold, get three shallow bowls and put the coating flour in one, breadcrumbs in another and soy milk in the third. Take
Heat the oil to 175°C in a deep pan. Fry the croquettes in small batches until golden brown all over (don’t do too many at once or you’ll lower the oil temperature), then drain on kitchen paper and serve, maybe with some
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