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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
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