| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian , Veg2 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Courgettes |
| 1 |
sm |
Carrot |
| 1 |
sm |
Onion |
| 1 |
|
Clove crushed garlic |
| 1 |
tb |
Chopped almond |
| 1 |
tb |
Chopped walnuts |
| 1 |
tb |
Chopped hazelnuts |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Smooth peanut butter |
|
|
Poppy seeds |
|
|
Sesame seeds |
| 2 |
tb |
Hazelnut oil |
| 1 |
|
Red pepper |
| 1 |
|
Green pepper |
| 2 |
sm |
Potatoes |
| 1 |
|
Sprig thyme |
| 2 |
|
Bay leaves |
| 1/2 |
|
Vegetable stock cube |
| 1 |
ds |
Chilli sauce |
INSTRUCTIONS
SAUCE
1. Sweat the grated vegetables in 1 tablespoon of hazelnut oil and crushed
garlic on a low heat.
2. Add the chopped nuts and parsley.
3. Place the mixture in a clean tea towel and squeeze all the moisture from
the vegetables.
4. Roll the dry mixture into 8 small croquette shapes and then roll in the
poppy seeds and sesame seeds.
5. Separate the 2 peppers (one red and one green) and place into 2 separate
pans. Add the potatoes.
6. Separate all the other ingredients and divide into the 2 pans. (Add the
chilli sauce to red pepper mixture only.)
7. Bring both pans to the boil and simmer for 15 minutes.
8. Liquidise the 2 sauces separately and pass through fine sieves and
season with lemon juice, salt and pepper.
9. In a small frying pan heat the remaining hazelnut oil and brown the
croquette then place in a moderate oven for 12 minutes.
10. Serve on the 2 pepper sauces, garnish with chervil.
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