Crispy croquettes with smooth interior.
- fryer or airfryer
Roux en salpicon
- 80 g vegan butter ór 70 g vegetable oil
- 80 g flour
- 20 g rice flour
- 500 ml vegetable stock (from cube)
- 2 g agar agar
- 50 g soy cream
- 1 tl Dijon mustard
Carrot, lemon, parsley filling
- 150 g carrot sliced
- 75 g vegan chicken style pieces
- 2 tbsp parsley chopped
- zest of 1 lemon grated
- 2 tbsp lemon juice
Red beetroot and truffle filling
- 500 ml red beet juice instead of vegetable stock from the salpicon
- 1 cube vegetable or mushroom stock
- 150 g beet in cubes
- 1 tsp truffle oil or truffle tapenade
- 2 tsp currypaste Thai
- 150 g spinach blanched and squeezed
- 50 g vegan chicken style pieces chopped, optional
- 300 g champignons or mixed mushrooms chopped
- 1 shallot
- 1 tbsp parsley chopped
- 500 ml mushroom stock (from cube) instead of vegetable stock from the salpicon
- 200 g mozzarella Violife, grated
- 25 g wholegrain mustard
- 10 g tarragon leaves
Shaping and breading
- 180 g chickpea flour
- 300 ml water
- 150 g fine breadcrumbs
- 200 g panko Japanese breadcrumbs
- 2 g salt
Carrot, lemon, parsley stuffing
- Fry the carrot in some oil until soft and cooked. Chop the carrot finely, together with the vegan chicken style pieces and add them to the ragout with the finely chopped parsley, lemon zest and lemon juice.
Red beetroot and truffle stuffing
- Prepare the salpicon as described in recipe, but replace the stock with an equal amount of beetroot juice (from the juicer) and add a cube of vegetable or mushroom stock. Fry the beetroot cubes in a little oil until the cubes are cooked and soft. Chop the beetroot cubes and mix them with the truffle oil or truffle tapenade through the salpicon.
Spinach / curry stuffing
- Fry 2 teaspoons of yellow (Thai) curry paste in a little oil and add very well squeezed blanched spinach (use frozen spinach leaf or blanch fresh spinach yourself). Mix through the salpicon. If necessary, add finely chopped vegan chicken pieces to give the filling some bite.
- Take the sliced mushrooms or mixed mushrooms and fry them together with a chopped shallot. Chop the mushroom filling well and mix with the chopped parsley. Prepare the basic salpicon using a mushroom stock instead of vegetable stock and mix the chopped mushrooms into the salpicon.
- Stir the Violife grated mozzarella (or other well-melting vegan cheese), the coarse mustard and the tarragon leaves into the basic salpicon.
Roux and salpicon
- Prepare a filling of your choice.
- Heat the margarine and allow it to brown or heat the oil. Add the flour and rice flour, stir with a spoon to form a roux and let it simmer for about 2 minutes without colouring.
- Add the stock and the agar-agar at once, stir with a whisk and bring to a boil while stirring. It will become a thick sauce, stir well to prevent burning. Let the sauce (salpicon) boil for a short time (30 seconds to one minute). Remove from the heat and stir the cream, the mustard and one of the prepared stuffings through the salpicon. Transfer the salpicon to a large flat plate or a bowl and spread out . Cover the salpicon with foil or a piece of baking paper to prevent skin forming and leave to cool for at least 3 hours (of which the last 2 hours in the refrigerator).
Shaping and breading
- Purée chickpea flour, water and maybe some salt with a hand blender into a smooth paste.
- Get the following things ready: 1. A large plate, flat dish or baking tray sprinkled with the fine breadcrumbs2. A large plate or flat dish with Panko breadcrumbs. 3. The "paste" that replaces the eggs (see above).4. Possibly a scale, and a spoon or suitable ice cream scoop.5. A plate, bowl or tupperware container to place the breaded croquettes in.
- Weight a portion of approx. 65-75 g for a croquette and 25-30 g for a bitterball, roll them into shape on the counter (croquette) or between your hands (bitterball) and place on the fine breadcrumbs. Roll the croquettes or bitterballs-to-be all around through the fine breadcrumbs.
- Dip the breaded croquette or bitterbal in the chickpea paste and make sure the croquette is covered with the paste all around. Now remove from the paste, drain and place the croquette (or bitterball) in the Panko. Carefully roll the croquette or bitterball in the Panko so that it is breaded all around. Push the ends of the croquette in the Panko as well. Finally, carefully roll the croquette or bitterball between your hand so that the crumbs are well pressed all around (this is one of the secrets of good breading and prevents bursting).
- Carefully place your croquettes or bitterballs next to each other in a tray or on a plate (you can stack them max 1 layer on top of each other with a piece of plastic foil or baking paper between them). Now put the croquettes in the fridge for at least 6 hours before deep-frying or freeze them.
- If you make your salpicon with bouillon cubes, you do not need to add extra salt. Do you make a stock or use a vegetable milk? Then do add salt.
- Your croquettes or bitterballs are best cooked after resting overnight. This has to do with the starch of the salpicon stiffening and with the moisture of the croquette being absorbed into the breadcrumbs, which gives you an optimal crust. In a hurry? Leave them in the fridge for at least two hours before baking.
- An alternative method to shaping by hand is to put the cold salpicon in a piping bag and pipe long strips of it onto a baking tray or a large plate with a piece of baking paper on top. Leave to set in the fridge and cut into croquette-sized pieces.
- Panelling is best done in pairs: one does the “dry” work (portioning, rolling in fine breadcrumbs, placing in batter) and the other takes the fillings out of the batter and places and rolls them in the Panko. If you are doing it alone, it is best to make 4 croquettes at a time and wipe your hands clean and dry in between.
- Make a large quantity in one go and freeze the croquettes or bitterballs so that you have a stock. Prepare for example two different fillings and a double recipe salpicon. After cooking, divide the salpicon in two and add a filling to both halves.
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