Carrot Cashew Croquettes

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!