Wow, am I exhausted today. Or at least lazy.
I was in the kitchen all day yesterday and I swear its the reason I just want to spend the day curl up on the couch.
Seriously! I made like EIGHT things yesterday. And the sad part is that all that stuff probably won’t last the week. I’ll be back in the kitchen in another day or two…
I would tell you more about it, but I am having trouble focusing today.
My point today IS that I made these ‘croquettes’ a week or so ago. They were very, very similar to my Sweet Potato-Black Bean Burgers. Except, ya know, not served on a bun.
The biggest difference between the two recipes though was the cream served with the croquettes. The MOST heavenly and nutritious cream you’ve ever tasted. Or at least the best I’ve tasted so far… it’s made from pumpkin seeds and has a smoky taste to it, thanks to the chipotle powder. It makes a fantastic replacement for what you might normally use to top any kind of burger or patty (sour cream or mayo). It’s nutrient packed and much more flavorful! How can you go wrong with that?
I will say though, I had some trouble with these guys sticking together. I didn’t have any trouble with that when I made my Sweet Potato-Black Bean Burgers, but then again I measure them properly and with this I kind of just added a bit extra quinoa here and a bit extra black bean there. I didn’t want to have bits and pieces of leftovers so I just threw all of what I had into the mixture. It may have created a problem, haha. Actually I am certain of it.
If you have this problem yourself, just add some sort of binder, like a flax egg. You’ll be good to go.
I might also add that neither Dave or Scarlett ate this. Dave, because he was away for work and Scarlett, because she simply wouldn’t… but I ate every last one till they were gone (granted not all in the same day, haha) and LOVED every bite. I adore anything sweet potato and black bean!
Thus, the two recipes for practically the same thing… sorry guys!
Do you guys have any savory food combinations you just can’t get enough of?
- Millet instead of quinoa.
- White beans in place of the black beans.
- 1 teaspoon ROASTED ground cumin for toasting and grinding your own seeds.
- jalapeño or 1/2 teaspoon crushed red pepper for serrano chile.
- FOR THE CROQUETTES:
- 1 tablespoon oil (canola, olive oil, or coconut)
- 1¼ teaspoons cumin SEEDS
- ¾ cup finely diced onion
- ½ tablespoon minced serrano chile
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ⅛ teaspoon allspice
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup puréed or mashed sweet potato flesh
- 1 (14-ounce) can black beans, drained and rinsed
- 1½ cups cooled, cooked quinoa
- 1 tablespoon milled flaxseed or ground chia seeds
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- ¼ cup chopped cilantro
- 1 tablespoon oil, for frying
- FOR THE CHIPOTLE CREAM:
- 3 tablespoons raw cashews (preferably soaked overnight)
- ½ cup raw pumpkin seeds (preferably soaked at least 2 hours)
- 2 tablespoons fresh lemon or lime juice
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- ¾ cup plain unsweetened non-dairy milk (soy or almond)
- 1 teaspoon Dijon mustard
- 1 teaspoon chipotle chile powder (or chipotle hot sauce)
- 1 tablespoon extra-virgin olive oil (optional, or use extra milk)
- FOR THE CROQUETTES: In a skillet over med-high heat, heat the oil. Add the cumin seeds and cook for 1-2 minutes, stirring occasionally. Lower the heat to medium and add the onion and chopped chile; cook 8-10 minutes, until onion is very soft. Add the garlic, oregano, allspice, salt, and pepper; cook an additional 1 minute or until fragrant. Transfer mixture to a large bowl.
- Add sweet potato, black beans, quinoa, flax/chia seed, lime zest, lime juice, and cilantro to bowl. Stir to combine. Refrigerate at least 30 minutes.
- Scoop the mixture by ¼ cupfuls and shape into small patties with your hands. They will be rather soft, so they may not shape neatly.
- In a non-stick skillet over med-high heat, heat frying oil. Working in batches, add the patties, flatten gently in the pan, and fry for 6 to 9 minutes on each side, until golden and a crust has developed (the crust helps them retain their shape). Add more oil to pan between batches if necessary. Serve warm with Chipotle Cream.
- FOR THE CHIPOTLE CREAM: Using a blender, purée all ingredients until completely smooth, adding more milk or water as necessary to achieve desired consistency. Refrigerate until ready to use.
adapted from Dreena Burtons’ “Let Them Eat Vegan”