Nut Croquettes with Caper Sauce

Name: Nut Croquettes with Caper Sauce
Yield: Serves 4
Ingredients: 4 tbsp plain (all-purpose) flour; 50 g (2 oz/¼ cup) Vegan Butter or vegan spread; salt and freshly ground black pepper, to taste; 1 bay leaf; 3 tbsp capers; 2 tsp wine vinegar; 100 g (3½ oz/generous ¾ cup) cashews; 100 g (3½ oz/generous ¾ cup) pecans; 1 large onion, finely chopped; 100 g (3½ oz) slightly stale bread; 600 ml (20 fl oz/2½ cups) plant milk of choice; 1 tbsp olive oil, plus extra for shallow-frying; 2 tbsp chopped fresh chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

By popular demand, this is an updated and veganised version of one of my most requested vegetarian recipes: beautiful, crisp nut croquettes – or ‘balls’ if you like – in a creamy, piquant sauce. They do take a little time to make, but are well worth it and they freeze well.

Ingredients

50 g (2 oz/¼ cup) Vegan Butter or vegan spread

Starter
Vegan

Method

Melt the vegan butter or spread in a saucepan over a low-medium heat. Stir in the flour and cook, stirring, for 1–2 minutes, then add the bay leaf and half of the milk. Bring to a simmer and cook, stirring, for 2–3 minutes until very thick. Remove half of the mixture to a large bowl and set aside. Stir the remaining milk into the pan, beating hard until smooth, then leave the sauce to simmer ve