Keeping warm and cozy in the cooler months means a lot more time at home to prepare food to pop in the freezer. These croquettes are a favourite in our house and the zucchini salad is a go to dish that is quick and easy to assemble. I like to make a double batch of the croquettes as they freeze really well and they are time consuming to make. You can use regular breadcrumbs or gluten free ‘breadcrumbs’ which are made from rice. I like the panko crumbs because they are crispier. Note that the gluten free breadcrumbs don’t freeze well because they absorb a lot of water making the croquette soggy.
When it takes time to prepare something that is methodical and repetitive I find it quite therapeutic because you can just be in the moment or get lost in thought. The worlds worries and deadlines seem distant and unimportant. I hope you enjoy making and eating these delicious recipes!
TUNA, SWEET POTATO, CAPSICUM AND PARMESAN CROQUETTES WITH RED PEPPER AIOLI
Makes approximately 24 croquettes
INGREDIENTS
425 gm tin of tuna in springwater, drained
1 kgs sweet potato, mashed
3/4 cup cooked white quinoa
1/2 small red capsicum (pepper), finely diced
1/2 cup cooked corn kernels (frozen is fine)
1/2 cup caramelised onion
1/4 cup tasty cheese, grated
1/4 cup parmesan, grated
1 3/4 cups panko breadcrumbs
1 tbsp chia seeds
1 clove garlic, minced
1 stick shallots, finely chopped
1 tbsp lemon juice
1/2 tsp grated lemon rind
1 tbsp paprika
1/4 tsp dried oregano
1/4 tsp dried thyme
1/8 tsp ground chilli
salt and pepper to season
1 egg, whisked
rice bran oil for deep frying
CRUMBING MIXTURE
2-3 cups panko breadcrumbs
1 1/4 cups spelt flour
2 eggs
2 tbsp water
AIOLI
1/2 cup homemade aioli or a good store bought brand
1/4 cup roasted red peppers
METHOD
(1) In a large bowl, combine tuna, sweet potato, quinoa, capsicum, corn, caramelised onion, shallots and garlic. I like to use my hands for this to ensure all the ingredients are combined evenly. Gradually add the cheeses and breadcrumbs. Followed by the chia seeds, lemon juice, lemon rind, paprika, oregano, thyme and chilli. Finally add the whisked egg and salt and pepper to season.
(2) With your hands mould the mixture into long oval shaped croquettes. Approximately 7cm in length and a diameter 3cm. Place them on a tray lined with plastic freezer bags so the croquettes don’t stick to the tray.
(3) Crumbing croquettes – Add the water to the 2 eggs and beat well. Place the spelt flour, breadcrumbs and egg mixture into separate bowls for crumbing. Coat the croquette in flour, then dip into the egg mixture making sure that it is completely covered and then cover with breadcrumbs.
(4) Deep fry with oil heated to 180C cook until golden brown. Place on paper towel to drain excess oil.
(5) Place the roasted peppers and aioli into the blender and give it a quick whiz. Garnish with sprigs of continental parsley.
They are great for lunches – either on a roll with lettuce and mayo for the kids or with carrots and cucumber sticks. Serve them on a platter or on those lovely bamboo boats as a canape for your next party.
ZUCCHINI, FETA, ALMOND, PEPITA, MINT, CHIA SALAD
Serves 4
INGREDIENTS
2 zucchinis, grated
125 grams feta or goats cheese, crumbled
1/3 cup almonds, roughly chopped
2 1/2 tbsp pepita seeds
handful mint, chiffonade (set a few mint leaves aside for garnish)
1 tsp black chia seeds
olive oil
salt and pepper to season
TO ASSEMBLE
Spread the grated zucchini evenly on a medium sized serving plate, sprinkle the feta, mint, almonds, pumpkin seeds over the zucchini. Drizzle with olive oil and season with salt and pepper. Sprinkle the chia seeds over the salad and garnish with the remaining mint leaves.
In all things beautiful.
Lyn xx