Monday, May 17, 2010

Jalapeño Carrot Croquetas with Mango Corn Relish


Croquetas are simply the Spanish name for croquettes, which are really just fried patties (but don't croquetas sound a lot nicer?). This raw version skips the frying in favor of a coating of crunchy seeds and some dehydrating, but if you don't have a dehydrator, it's not necessary; just form and eat them as they are.

Left moist, they have a fresh flavor with a slight tang, and make a great pâte for spreading on vegetables or raw crackers. Dehydrated, their taste becomes more neutral, perfect for the addition of more piquant toppings. You can even bake the mixture as a loaf and top with salsa, if you like. Kids love to help form shapes and get fantastically messy with it, so grab a nearby child and enlist them to help, too!

Serve the croquetas with spicy-tart Mango Corn Relish, wrapped in romaine lettuce leaves or nestled in salad greens. They're also excellent formed into burger-sized patties, on a sprouted grain bun topped with the relish and slices of avocado and red onion.


Jalapeño Carrot Croquetas
2 dozen croquetas
The easiest way to get carrot carrot pulp is to use leftovers from juicing. If you don't have a juicer, process 6-8 medium carrots in a food processor until almost pulpy, and strain through a clean kitchen towel or nutmilk bag (a paint strainer works great for this), squeezing thoroughly. Drink the juice that results, and use the remaining pulp in the recipe.

You can use any combination of nuts and seeds for the almonds, pumpkin seeds, and sunflower seeds. To prepare them, cover with water for 2-4 hours, and drain. Rinse well, and drain again.

1 cup raw almonds, soaked
1/4 cup raw pumpkin seeds, soaked
1/4 cup raw sunflower seeds, soaked
4 sundried tomatoes, soaked to rehydrate (if dried)
1/2-1 Jalapeño pepper (depending on the spiciness you prefer), seeds and membranes removed
juice of 1 lime
1 clove garlic
1/2 teaspoon sea salt
2 cups carrot pulp
1/4 cup packed cilantro, roughly chopped
hemp, chia, sesame, or poppy seeds, for rolling

In a food processor, combine nuts and seeds, sundried tomatoes, garlic, and sea salt until well mixed, scraping down the sides as necessary. The finished texture should be similar to that of a pâte. Transfer to a large bowl, and use your hands to mix in carrot pulp and cilantro.

Using your hands, take a golf ball-sized piece of the mixture. Gently roll in the palm of one hand, using the index finger and thumb of your other hand to flatten the top and bottom as you go. This will give you a cylindrical croqueta, or form it into whatever shape you like.

Roll the croqueta in seeds and serve, or dehydrate for 8-10 hours at 105 F. Serve with Mango Corn Relish, fresh greens, avocado, and lime wedges.


Cover and refrigerate any leftovers for up to a week.

Mango Corn Relish
about 2 cups

1 mango, diced into 1/2 squares
kernels from 1 cob of corn
1/4 cup packed cilantro, roughly chopped
1/2 of a Jalapeño pepper, seeds and membranes removes
1 tablespoon diced red onion
juice of 1 lime
1/4 teaspoon sea salt

Gently stir together all ingredients. Allow to sit for at least 5 minutes for the flavors to meld. Serve with Jalapeno Carrot Croquetas, crudités, corn chips, or salad.

3 comments:

Anonymous said...

Is the Jalapeño missing?

Joy said...

Ha ha, thanks--I just edited it!

Maija Haavisto said...

Both recipes sound great. I haven't been juicing carrots for ages (laziness...), but maybe this is a good excuse to start again?