And speaking of our trip to North Carolina in September…Remember how I raved about these carrot cashew croquettes from Whole Foods/Greenlife Grocer? Well, I figured them out in my kitchen and they are fully in the regular rotation.
I tinkered with the ingredient list and figured these proportions based on other burgers and croquettes I make. I also omitted the basil and swapped in quinoa flakes for the bread crumbs to make it gluten-free.
The man behind the counter gave me a great tip. He said that the key to making a great veggie burger or croquette is to pan fry them until both sides are browned and then let them rest before baking them in the oven for a crispy outside and full flavor integration on the inside. Thanks dude!
makes 4 croquettes/burgers
1 cup carrots, 4 to 5 carrots
3 scallions (or 1/2 small onion)
1 big clove of garlic
1/2 cup raw cashews
1/4 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup quinoa flakes
1 tablespoon maple sugar
1 tablespoon tamari
The juice of 1 lime
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, or more to taste
Salt, a pinch
Grapeseed oil, for pan frying
Dice the carrots and slice the scallions or chop the onions. Water or oil sauté the carrots and onions until just softening. Add a pinch of salt. Chop up the garlic clove and add it to the sauté pan for a minute or two.
Place the cashews into the food processor. Add the parsley, cilantro, quinoa flakes, maple sugar, tamari, lime juice, cumin, chili powder and cayenne pepper. Pulse a few times to get the mixture chopped a bit.
Pour the carrot mixture into the processor and process until everything is well ground up.
Let cool for a few minutes. Line a baking sheet with parchment paper.
I use my 1/3 cup measuring cup to form 4 croquettes. Heat oil in a skillet and pan fry until both sides are browned. Place on the baking sheet and let cool.
When ready to eat, bake in a 350 oven for 30 minutes. Freeze leftovers. Enjoy!
I live in Asheville and they never have these at Greenlife anymore, so I asked for the recipe and they didn’t know where that was, but did give me the ingredients list as you have. I haven’t tried to make my own version, but thanks for yours….I’ll try that first and love the quinoa flakes instead of breadcrumbs.
let me know how it goes and if you ever get the recipe, please pass it along!
Hi Lisa, I live in Asheville and remember those croquettes fondly. I even cut off the ingredient list on their label in hopes of making them someday. Thanks for doing that for me. A sauce was provided with them, and it was slightly sweet and light colored. Don’t know if it contained tahini or coconut? Do you know or have you tried to recreate that sauce? Thanks a mil!
wow! it is so nice to hear from you and you did the same thing i did! i do my best to recreate good things i eat out! i don’t remember the sauce but i feel like maybe mixing cashew cream with some tahini and mustard and a little maple would be delish!