![]() Once the carrot has cooled, peel and roughly chop, before blending in a food processor with the garlic, chickpeas, sunflower seeds, sunflower oil and tahini paste. ![]() Fry for 5 to 8 minutes until golden and crisp.ĭrizzle olive oil over whole carrots, wrap in foil and bake in the oven for 35 minutes at 200°c. Prepare the tempura batter by mixing all the ingredients together in a small bowl using a stick blender or whisk.ĭip the croquettes into the tempura batter and coat in the panko breadcrumbs until covered. Continue until you have 24 croquettes, then set aside. Place one heaped tablespoon of the avocado filling in the middle and wrap the potato mash around it. To assemble the croquettes, take two heaped tablespoons of the potato mash and flatten it in your hand. Set aside.Īdd all of the avocado filling ingredients to a food processor and blitz until the ingredients are mixed. Drain water and leave to cool.Īdd the remaining potato mash ingredients to the pan of cooled potatoes and mash together until it forms a sticky consistency. Add the purple potatoes and cook until soft. Sprinkle with herbs.Īdd the rice vinegar and water to a pan and bring to the boil. Then arrange the green peas, cauliflower on top of the lentils and velouté. Put the soup into a blender and pulse until smooth.Īdd a spoonful of lentils to the centre of each bowl, before pouring the velouté around the edge. Mix everything well and remove from the heat. Add the frozen peas, garlic powder, water and a heaped teaspoon of salt. Add the milk, stock, mint and lime leaves and cook for a further 10 minutes. Mix well and cook for 5 to 7 minutes until soft. Heat the oil in a large heavy based saucepan on a medium heat and add the leek and miso paste. 1 medium leek (80g), washed, trimmed and roughly choppedĢ00ml vegetable stock (a good quality cube will be fine)Ĥ00g green peas, fresh or frozen (if frozen, add to warm water to slowly defrost)ġ tsp mint, basil or coriander, roughly chopped to sprinkle
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