My croquette obsession and a recipe that celebrates it

SoCali Vegetable Croquettes made with collard greens and Jersey sweet potatoes

Oh the virtues of the croquette.

I absolutely love them.

Croquettes were a staple menu item when I was a child. I grew up eating mackerel croquettes – probably because salmon was a bit pricey. Mom often made them for Sunday breakfast before church and she served them with buttered white rice.  That is a memory I will never forget.

While most of the time mom made croquettes from canned mackerel, I learned that they could be made of anything from minced meat, rice, potatoes and vegetables. Mom would pan fry her croquettes in a little Crisco shortening or lard. Perhaps that’s the reason they tasted so good.

When I look back,  my fondest food memory is perching myself beside the stove top and anxiously waiting until Mom scooped a croquette out of her well-seasoned cast iron skillet with a dinner fork. Once she placed the tester on a paper towel to drain, I would barely let it cool before picking it up because I wanted to devour it before my siblings came into the kitchen. That first, hot, tasty bite was moist on the inside and crunchy on the outside. And for me, it was the perfect prelude to what was to come.

My Food Network Experience

Veronica Hendrix mixing up chicken croquettes on Food Network show “Clash of the Grandma’s.”

Late last year, you saw me make chicken croquettes on the Food Network show, Clash of the Grandma’s. And by the way, that recipe is featured in my latest cookbook.

The response from the viewers was amazing. A fried, crunchy, bite-size croquette made with chicken and vegetables made viewers drool. What viewers didn’t know at the time  was those croquettes were a composite of my childhood and family history. That’s why making them looked so effortless, and they were.

As a nod to my mom, my southern sensibilities and my love of croquettes, I developed a special croquette recipe that includes two of my favorite ingredients: collard greens and sweet potatoes. Just because it’s a vegan’s delight, completely dairy free doesn’t mean it isn’t packed with flavor and sheer satisfaction.

Carnivore, pescatarian, vegetarian or vegan? It doesn’t matter. This croquette is for you.

The croquette recipe

For this recipe, creamed corn and coconut flour are the perfect ingredients to bind it all together. The use of fresh tarragon enhances the warmth of the collard greens and Jersey sweet potato. This recipe is a tasty departure from traditional salmon, chicken or potato croquettes.  I call it “SoCali” to pay homage to my native Southern California roots and my Alabama family heritage. And one more thing –  these golden brown little beauties could be the talk of your next soirée.

Thanks to the great folks at Cut’N Clean Greens for providing the collard greens to make this recipe. I’ve said enough. The recipe is below. And as always in parting, cook fearlessly and eat well my foodie friends.

SoCali Vegetable Croquettes

  • Servings: makes 20-22 croquettes
  • Difficulty: intermediate
  • Print

A delicious vegan and dairy free croquette made with collard greens and Jersey sweet potatoes.


Ingredients

1~ 1 pound package Cut’N Clean collard greens
1 teaspoon garlic
1 1/2 cup chopped red onions
2 medium grated carrots
2 tablespoon fresh chopped tarragon
2/3 cup cream corn
2 cups baked Jersey Sweet Potato mash (I used the microwave in this recipe)
1 teaspoon salt
¼ teaspoon black or cracked pepper
¼ teaspoon red pepper flakes
½ teaspoon white sugar
3 tablespoons olive oil
1 tablespoon butter
2 tablespoons coconut flour
Corn, canola, peanut or Grapeseed oil for deep frying
Panko bread crumbs

Directions

  1. Prick Jersey sweet potatoes with a fork and bake or microwave them (which are white inside) until soft when skin is pressed. When done, remove skin and scoop out a total of two cups of Jersey Sweet potato filling. Place filling in a bowl and lightly mash, leaving lots of texture.  Note: Microwave time can vary between 7 to 15 minutes depending on size and density. Baking time is approximately 45 minutes in a 400° F  oven.
  2. Add 3 tablespoons of olive oil and 1 tablespoon of butter to a large skillet set on medium heat. When oil is heated, add chopped onions and cook 1 minute, stirring constantly unit till translucent. Add garlic and Cut’N Clean collard greens. Season greens with salt, pepper and red pepper flakes and sugar.  Mix well and stir constantly over medium heat for 10-15 minutes until greens are tender and bright green.
  3. Stir in chopped tarragon and carrots. Remove from heat and cover for 15 minutes.
  4. Once greens mixture is cooled, place on cutting board and give it a rough chop, just to break up the larger cuts of greens.
  5. Add chopped greens mixture to the  mixing bowl with the Jersey Sweet potatoes. Add 2 tablespoons of coconut flour and 2/3 cups of creamed corn. Blend until mixture comes together.
  6. Using a measuring table spoon, scoop up mixture and form into round balls. Coat each ball in Panko bread coating.

Frying croquettes

If you use an electric deep fryer, follow the manufacturer’s instructions on how much oil to use. If using a sauce pan or small Dutch oven (as featured in this method) fill pan halfway with oil.

  1. Preheat your oil to somewhere between 350° F  to 375° F. Oil that’s ready for frying will bubble around the stick end of a wooden spoon when it’s inserted. If your oil begins to smoke, you know it’s too hot.
  2. With a slotted spoon or slotted spatula, carefully lower one test Panko coated croquette into the oil. Once it enters the hot oil, things happen fast.  Be sure to stir with the slotted spoon while cooking — this will fry your croquette more evenly. Use this single croquette as a test to see how much time it takes to achieve your desired brownness. Just 30 seconds may be enough or you may need up to 60 seconds.
  3. Remove the test croquette from pan when done and drain on a  plate or sheet pan lined with a paper towel.
  4. After your test croquette, lower no more than three Panko coated croquettes into the oil. Stir with the slotted spoon while frying.  After 30 seconds or more, remove from oil, drain and repeat until all are deep fried.
  5. Serve with your favorite ranch dressing. Or for a smoky and spicier dipping sauce, thoroughly blend a teaspoon of chipotle chili pepper or a tablespoon of hot sauce into a cup of ranch dressing.

TIP: Make sure to remove stems from Cut’N Clean Greens before cooking.

 

Baked Jersey Sweet potato, scooped out and ready for use.

 

Saute of red onions, garlic, collard greens seasoned with salt, pepper, red pepper flakes and sugar.

 

Fresh tarragon and grated carrots are added to the greens mixture.

 

Greens mixture chopped and mixed with Jersey sweet potato, cream corn and coconut flour.

 

Croquettes formed and rolled in Panko bread coating.

 

Croquette frying in hot oil.

SoCali Vegetable Croquettes plated. Enjoy!

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Summer time, chickpeas and a homespun vegan burger

Chick Pea and Jersey Sweet Potato Burger served on an onion roll with Swiss cheese, mayo, salsa and spinach.

Hello summer!

It’s so nice to see ya.

We are so ready to get into your flow with all the barbecues, picnics and family gatherings that will abound.

There will be  so many opportunities to invite folks over or be invited over for food and fun during the summer season.

With the 4th of July holiday looming, so are the decisions about your holiday menu to celebrate the independence of our nation. If you don’t live in the states, summertime is seldom without visiting guests from the states and various parts of the world, and the question “what am I going to serve?” is always a quandary.

The question is much more complicated when your guests are vegetarians and more specifically vegans.

Classic barbecue ribs, chicken and burgers

When grilled chicken, ribs and burgers are the centerpiece of your menu, your non-meat eating guests are oftentimes relegated to eating salads and bread.

But no more. I got you –  or I got them – with this tasty, moist and somewhat savory Chickpea and Jersey Sweet Potato burger that is gluten and dairy free. It will enthrall your most discriminating vegan guest. Pile on fresh vegetables and toppings, serve it on an artisan roll or plate it alone with an Asian coleslaw or arugula salad and you have a vegetarian burger that is worthy of celebrating.

If you plan on grilling the burgers on the outside grill, make sure you cook them first before you cook your meat and seafood proteins. You can also cook them  inside on your stove top in a skillet or a grill pan, as featured in this recipe.

Thanks to the folks at Goya Foods for providing some of the ingredients used in making this tasty recipe.

Have a beautiful summer season. Cook fearlessly and eat well my foodie friends.

Chickpea and Jersey Sweet Potato Burger

  • Servings: 4
  • Difficulty: intermediate
  • Print

This moist and savory burger is full of flavor.

Ingredients


1 15.5 ounce can Goya Chick Peas
1 medium baked Jersey (white) sweet potato to yield ½ cup
1 tablespoon fresh thyme, chopped
½ cup chopped white or yellow onion
2 teaspoons sesame seed oil
1 teaspoon oil (olive, canola or Grapeseed)
1 teaspoon chopped garlic
1 teaspoon Goya Adobo Light All Purpose Seasoning
1 teaspoon of Worcestershire Sauce
½ cup oatmeal
1 ear white corn, roasted with kernel removed

Directions

  1. Open and drain the can of chickpeas. Pour them into a large bowl and  smash with a potato smasher or folk. The texture should be chunky.
  2. Cook Jersey sweet potato in microwave oven for 4 to 6 minutes or until done. Remove and let cool. Once it has cooled, scoop out ½ cup of the inside and add to smashed chick peas.
  3. Place a skillet or grill pan on the stop and set heat at medium heat. Coat the surface of corn with oil and place in skillet. Cook the corn until medium browned, turning constantly. Remove when done. When cool, use a knife and cut corn kernels from the cob. Separate kernels and add to the mashed chick pea and Jersey sweet potato mixture.
  4. In a separate skillet set on medium heat, add 2 teaspoons of sesame seed oil and 1 teaspoon of oil. When the oils are heated, add ½ cup chopped onion and sauté for 1 minute, stirring constantly.
  5. Add chopped garlic, fresh chopped thyme and ½ teaspoon of Goya Adobo Light All Purpose Seasoning and 1 teaspoon of Worcestershire Sauce. Stir well for one minute. Remove from heat and add mixture to the bowl with the smashed chickpeas and Jersey sweet potato.
  6. Lastly, add ½ cup of oatmeal to the bowl, and the blend mixture until all ingredients are thoroughly incorporated. (Add 3/4 cup of oatmeal for a more dense burger.)
  7. Form mixture into 4 patties. Place patties on lightly oiled skillet set on medium heat. Cook 3 minutes on one side, two minutes on the other. Remove from heat when done. Or if grilling outdoors, grill 3 minutes on one side, 4 to 6 minutes on the other side or until desired brownness is achieved.

Variation: Form mixture into 8 small patties for sliders. Reduce cooking/grilling times in half or until desired brownness is achieved.

Empty chick peas into a bowl and smash with potato smasher.

 

Microwave Jersey sweet potato and scoop out inside.

Grill corn on stove top and remove kernels.

Saute chopped onion, chopped garlic, fresh chopped thyme, and other seasonings.

Add sauteed mixture and mix thoroughly, form into patties and grill.

Remove from grill when done and serve.

Enjoy with you favorite toppings.