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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Main dish, Vegan, Vegetarian 5 Servings

INGREDIENTS

2 c Winter squash, peeled and
Cut into thick chunks
1/2 c Onions, minced
1/2 c Carrots, finely grated
1/4 c Parsley, fresh finely
Chopped
1/8 t Sea salt
1/2 c Whole wheat pastry flour
Oil for deep frying
1/2 c Whole wheat pastry flour
1/2 c Unbleached white flour
1 t Arrowroot powder
1/8 t Sea salt
3/4 c water cold
2 c Whole wheat bread crumbs
1/2 c Soy sauce, low sodium
1 T Daikon or red radish
Finely
Grated
1/2 c water

INSTRUCTIONS

To make croquettes:  Steam squash and puree.  Combine squash with
vegetables, salt and pastry flour. Form into 10  croquettes.  Pour 3"
of oil into a deep fryer or heavy skillet and heat to 350  degrees.
Gently mix togehter batter ingredients (except bread crumbs). Dip each
croquette into batater and roll in bread crumbs.  Fry croquettes in hot
oil until crisp and golden, turning over if  needed.  Drain well and
serve hot.  To make Radish Dip:  Combine soy sauce and water. Sprinkle
grated radishon top.  Per serving: 475 cal; 13 g prot; 535 mg sod; 68 g
carb; 18 g fat; 2 mg  chol; 91 mg calcium  Vegetarian Gourmet, Autumn
92/MM by DEEANNE  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 938.2mg
Potassium: 402.2mg
Carbohydrates: 24.9g
Fiber: 3.4g
Sugar: 2.9g
Protein: 4g


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