So I made chickpea croquettes. I kept the recipe super basic so I didn't stray too much from Deen's recipe. The next time I make these, I will definitely add some bell pepper...maybe even Old Bay seasoning. The recipe is very adaptable to personal tastes. I served these with some tartar sauce. I ran out of dill relish so I had to use capers.
*Note: This recipe has only been tested once. Prepare at your own risk*
1 15oz can chickpeas, drained and rinsed
2 Tbsp Vegenaise
juice of 1/2 a small lemon (less if you don't like zing!)
1/4 cup bread crumbs
1 tsp kelp powder
2 green onions, thinly sliced
salt and pepper to taste
bread crumbs
nonstick spray (seriously...do NOT try this with oil like the original recipe)
Mash chickpeas in a medium bowl until fairly uniform, but they still have distinct shape. Mix in the Vegenaise, lemon juice, bread crumbs and kelp powder. Stir in the green onions. Add salt and pepper to taste.
Heat nonstick spray in a medium skillet over medium heat. Divide the chickpea mixture into four balls and flatten into patties. Cover with bread crumbs before frying. Cook until golden brown on both sides.
8 comments:
WOAH! They look good.
Oh these look so yummy! Thank you for sharing the recipe!
ooh! these look YUUUM!
Yum! These sound delish and easy to make and I have all the ingredients, 10pts!
They look delicious.
I love croquettes!!!
Yes! I ate many salmon croquettes as a child. Good job on the adaptation.
wow, they look really good. I love croquettes because I love crunchy. capers in tartar sauce, very good.
Paula Deen uses kelp powder?
Bethany, I think I'd die of shock if Paula Deen ever used kelp powder. I added it to get a "fishy" taste.
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