Food Tweaks

Cauliflower Baked Croquettes (30 Croquettes, 40G Each)

Step by step

  • Place the oat flakes and sundried tomatoes in the water and cover.
  • Clean, slice and steam the cauliflower. This is better than boiling, since it prevents too much water absorption, which won’t help with the texture. Another option is to cook the cauliflower in the microwave or oven.
  • While the cauliflower is cooking, chop and fry the scallions and garlic.
  • When the cauliflower is tender, crush it with a fork and put it into the frying pan, adding the paprika and chopped parsley.
  • Drain off any excess water from the rehydrated oat flakes and tomatoes and add them to the frying pan with the cauliflower. Cook everything over a medium heat, stirring the whole time until you achieve a paste. Season to taste with salt and add two tablespoon of tahini.
  • Leave the preparation to cool, then place in the fridge until it sets enough to be shaped by hand. Ideally, keep it in the fridge for a day or two before shaping. When it is quite cold, shape the croquettes and then coat them in either batter (egg and flour) or.

Ingredients

  • 1 medium-sized cauliflower (clean, 650g approximately)
  • 200g oat flakes
  • 150g water to hydrate tomato and oats
  • 2 scallions
  • 4-5 sundried tomatoes
  • 2 tablespoon olive oil
  • 2 tablespoon tahini
  • Chopped parsley
  • 1-2 garlic cloves
  • 1 teaspoon sweet paprika
  • Coat with sesame seeds or flour and egg batter

Tips

  • A healthy twist on a typical Spanish dish.
  • You’ve swapped our the deep-fried, unhealthy fats option for some healthy croquettes made with a vegetable that isn’t usually popular among kids. This is a great way to get them used to its flavour! Try to innovate in the way you prepare it.
  • Spread them out on a oven tray and cook them at 180°C with an even heat above and below the tray until they start to brown.
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