Chickpea and Garlic Croquettes
Croquetas de Garbanzos y Ajo
These are another tapas you will find on every menu in Spain. There are so many different flavour combinations but these are close to the ones served in my favourite restaurant in Tenerife. These are absolutely delicious and irresistible.
Originally posted as part of the “Saturday Night Takeaway” feature, by The Gourmet Vegan
|30 Minutes||Makes 8
||? kcal per serving
40 g ( 1.5 oz ) vitalite, or other vegan spread
40 g ( 1.5 oz ) plain flour
300 ml ( 10 fl oz ) soya milk
4 cloves garlic, minced
1/2 tin (120 g) ( 5 oz ) chickpeas, lightly crushed
150 g ( 6 oz ) potato, cooked and mashed
1/4 teaspoon smoked paprika
1/2 teaspoon sea salt
Panko breadcrumbs, or any other dried breadcrumbs
Oil for shallow frying
Start by melting the vitalite in a pan over a low heat and when melted add the garlic and flour. Continue to stir until you have a thick paste.
Take off of the heat and gradually whisk in the soya milk until you have a thick sauce. Return to the heat and continue to whisk until it becomes very thick. Take off of the heat once more.
Add all of the other ingredients, except for the breadcrumbs, and mix well. The mixture should be VERY thick.
Let the mixture cool completely and then shape into 8 croquettes. Roll the croquettes in the breadcrumbs and shallow fry in hot oil for about 1-2 minutes until golden brown.
Drain on paper towels and serve.
Experiment with different seasonings if you want to steer away from the Spanish theme.
Drain the croquettes immediately after frying to keep them crisp.