METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Corn croquettes with spicy mayo
2022-07-28
https://www.metro.ca/userfiles/image/recipes/croquettes-mayo-11970.jpg
PT15M
PT12M
PT27M
In a bowl, put the cooked corn kernels, grated zucchini (no need to squeeze it as we want to keep its liquid), onion slices, balsamic vinegar, spices and salt. Mix well and let sit a few minutes.Add the flour, panko breadcrumbs and baking powder and mix until you obtain a slightly sticky texture that can be shaped. If the mixture is too sticky, add a little flour if necessary. If too dry, add a little water. Form into 6 to 8 flat croquettes.In a non-stick pan over medium-high heat, heat oil. Add croquettes slowly (they will hold together better after a few minutes of cooking) and cook for 4 minutes on one side, or until golden brown. Reduce heat to medium, then continue cooking for 4 minutes on the other side. Turn off heat and cover for 4 minutes to finish cooking to the center.For the sauce: In a small bowl, add the vegan mayonnaise, lemon juice, cayenne pepper and chopped mint. Mix until smooth.Serve the croquettes with the sauce.Note: You can freeze the croquettes, but not the sauce.Source : Loounie
6-8
5
1
5
5
Corn croquettes:
2 corn on the cob kernels removed (or about 1 cup frozen whole kernel corn)
1 zucchini, grated (about 1.5 cups), lightly packed
1/4 red onion, thinly sliced
1 tablespoon (15 mL) Irresistibles balsamic vinegar
1/2 teaspoon (2.5 mL) garlic powder
1/2 teaspoon (2.5 mL) sweet paprika
1/4 teaspoon (1 mL) salt
Pepper to taste
1/2 cup (75 g) all-purpose flour
1/2 cup (40 g) Panko Irresistibles breadcrumbs
1 tablespoon (15 mL) nutritional yeast flakes (optional)
3 tablespoons (45 mL) Irresistibles avocado oil
Spicy mayo :
3 tablespoons (45 mL) Plant-based mayo
2 teaspoons (10 mL) lemon juice
1 pinch of cayenne pepper (to taste)
1 tablespoon (15 mL) fresh mint, finely chopped
Corn croquettes with spicy mayo
6-8
Appetizers-Accompaniments-Main course
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME
Ingredients
-
Corn croquettes:
-
2
corn on the cob kernels removed (or about 1 cup frozen whole kernel corn)
-
1
zucchini, grated (about 1.5 cups), lightly packed
-
1/4
red onion, thinly sliced
-
1 tablespoon
(15 mL)Irresistibles balsamic vinegar
-
1/2 teaspoon
(2.5 mL)garlic powder
-
1/2 teaspoon
(2.5 mL)sweet paprika
-
1/4 teaspoon
(1 mL)salt
-
Pepper to taste
-
1/2 cup
(75 g)all-purpose flour
-
1/2 cup
(40 g)Panko Irresistibles breadcrumbs
-
1 tablespoon
(15 mL)nutritional yeast flakes (optional)
-
3 tablespoons
(45 mL)Irresistibles avocado oil
-
Spicy mayo :
-
3 tablespoons
(45 mL)Plant-based mayo
-
2 teaspoons
(10 mL)lemon juice
-
1
pinch of cayenne pepper (to taste)
-
1 tablespoon
(15 mL)fresh mint, finely chopped
Preparation
In a bowl, put the cooked corn kernels, grated zucchini (no need to squeeze it as we want to keep its liquid), onion slices, balsamic vinegar, spices and salt. Mix well and let sit a few minutes.
Add the flour, panko breadcrumbs and baking powder and mix until you obtain a slightly sticky texture that can be shaped. If the mixture is too sticky, add a little flour if necessary. If too dry, add a little water. Form into 6 to 8 flat croquettes.
In a non-stick pan over medium-high heat, heat oil. Add croquettes slowly (they will hold together better after a few minutes of cooking) and cook for 4 minutes on one side, or until golden brown. Reduce heat to medium, then continue cooking for 4 minutes on the other side. Turn off heat and cover for 4 minutes to finish cooking to the center.
For the sauce: In a small bowl, add the vegan mayonnaise, lemon juice, cayenne pepper and chopped mint. Mix until smooth.
Serve the croquettes with the sauce.
Note: You can freeze the croquettes, but not the sauce.
Source : Loounie
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
