Mouthwatering Brazilian Veggie Croquettes with Aromatic Garlic-Herb Sauce

Allergens

Eggs, Dairy (Parmesan cheese)

Ingredients

• 1. 2 cups cauliflower florets 2. 1 cup black beans, cooked and mashed 3. 1/2 cup grated Parmesan cheese 4. 1/2 cup breadcrumbs 5. 1/4 cup cornstarch 6. 2 large eggs, beaten 7. 1/2 cup vegetable oil for frying 8. Salt and pepper, to taste 9. Garlic
• Herb Sauce: 10. 1/2 cup mayonnaise 11. 2 cloves garlic, minced 12. 1 tbsp fresh parsley, chopped 13. 1 tbsp fresh cilantro, chopped 14. 1 tbsp fresh dill, chopped 15. 1 tbsp lemon juice 16. Salt and pepper, to taste

Instructions

1. Steam the cauliflower florets until tender, then drain and set aside to cool.
2. In a large bowl, combine the steamed cauliflower, mashed black beans, Parmesan cheese, breadcrumbs, salt, and pepper. Mix well and shape into 1 inch diameter balls.
3. Place the cornstarch in a shallow dish and roll each ball to coat. Then, dip them in the beaten eggs and finally, roll them again in the cornstarch.
4. In a deep frying pan, heat the vegetable oil over medium heat. Carefully drop the coated balls into the hot oil, and fry until golden brown on all sides. Remove from the pan and drain on paper towels.
5. To prepare the garlic herb sauce, in a small bowl, mix together mayonnaise, minced garlic, chopped parsley, cilantro, dill, lemon juice, salt, and pepper.
6. Serve the croquettes warm with a dollop of the garlic herb sauce on the side.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly satisfying experience for your taste buds, while the crunchy exterior gives way to a soft, flavorful interior, making it a crowd-pleasing appetizer or snack.

Notes

Adjust the amount of salt and pepper according to your taste. - To increase protein content, add cooked quinoa or black rice to the croquette filling.