A great way to use up leftovers! Fry for more crunch, bake to keep it simple.
- LEMON YOGURT DIP
- 1 cup full fat Greek style plain yogurt
- 2 Tbsp olive oil
- Zest and juice of 1 lemon
- 1/4 tsp smoked paprika
- TOFU SORREL CROQUETTES
- 2 or 3 potatoes, mashed
- 1/2 lb. tofu, crumbled
- 1 c. oats, either flakes, as I used or blended until it's a bread crumb consistency
- 2 Tbsp nutritional yeast
- 2 tsp Braggs Sprinkle (has a nice blend of spices)
- 2 Tbsp soya sauce
- 1/2 cup of flour
- 1 tsp salt
- oil for frying
- a few sorrel leaves, rolled up and chopped finely (or, use parsley)
- measuring cups and spoons
- small bowl for the dip
- large bowl for mixing the croquettes
- plate or shallow bowl for coating ingredients
- frying pan
- cutting board and knife
- Add all the dip ingredients to the small bowl. Mix well and let sit to let the flavours meld while you make the croquettes.
- In large bowl, add all the croquette ingredients together, then shape patties by using a scoop size of your choice.
- Dip each patty into the flour-and-salt coating mix and cover both sides.
- Fry in hot pan with coconut or olive oil, turning when browned. Alternatively, you can bake them in an oven on a baking sheet for 20 minutes.
I love to cook, inspire others to cook and the icing on the cake—cooking with my grandkids! This was a very fun process which finished off with dinner—perfect.
This little patty is found in many cultures with varying ingredients. The best thing about them is that you can use up leftovers. Typically, potatoes and chicken or turkey are used (North American); in this recipe we use tofu. Croquettes are one of those dishes that don't need to follow an exact recipe—just adding ingredients that will bind and spicing to taste. The nutritional yeast is optimal for adding a cheesy flavour, as well as adding nutritional value.
Frying gives it more of a crunch, baking of course requires less oil and is much simpler to do.