Vegan cheese and confit leek croquettes
Plus 1 hour of resting time
There are thousands of possibilities when making croquettes. To our mushroom and walnut croquettes, seitan and pine nut croquettes and pumpkin, leek and tofu croquettes, we now add these irresistible vegan cheese and confit leek croquettes.
These are very delicate croquettes, in which the mild cheese flavor is enhanced by the sweet touch of the confit leek.
As for the texture, it is also a real treat, since the crunchy exterior contrasts with the velvety creaminess of the inside, where the different and delicious nuances of the ingredients melt together.
Being made exclusively with plant-based ingredients, these croquettes are free of cholesterol, lactose and trans fats and, thanks to the richness of their components, they also provide flavonoids (such as quercetin), fiber, allicin, protein, lecithin, carbohydrates, isoflavones, vitamins A, C, E, K and B (B1, B2, B3, B6 and B9 or folic acid), calcium, copper, chromium, phosphorus, iron, lithium, magnesium, manganese, molybdenum, potassium, vanadium and zinc.
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Tap on the steps to mark them as done
- Step 1Prepare the potato cheese and set aside.
- Step 2Cut off the green part of the leeks, make a lengthwise cut and wash well under the tap to remove any dirt. Cut them into thin slices and set aside.
- Step 3Heat the oil in a frying pan over medium heat and, when it is warm, add the leek, lower the heat and let it cook for 30 minutes, stirring from time to time so that it confits.
- Step 4After this time, remove the pan from the heat, set the leek aside on a plate and put the pan back on the heat with the oil left from confiting the leek. When the oil is warm again, add the rice flour and let it toast for a couple of minutes over low heat.
- Step 5After this time, add the leek back in, stir and gradually add the soy milk. Add the salt and keep stirring until the croquette dough forms. Add the potato cheese and keep stirring over low heat for 15 minutes so that no lumps form.
- Step 6After this time, turn off the heat and transfer the dough to a large plate or tray to cool. When the dough is lukewarm (after about 30 minutes), put it in the fridge for 30 more minutes so that it finishes cooling and can be handled easily.
- Step 7When the dough is completely cold, take it out of the fridge and scoop out portions with your hands or a spoon, shape them into croquettes and coat them in the breadcrumbs.
- Step 8Once all the croquettes are shaped, heat a deep frying pan with enough oil for frying over medium heat. When the oil is very hot (without smoking), fry the croquettes in batches and, when they are golden brown, carefully remove them and place them in a strainer to drain off the excess oil. Once all the croquettes are fried, serve them freshly made.