Servings:
4
Prep time:
25
Cooking time:
35
INGREDIENTS
- - 250g tofu
- - 200g Coke Cannellini Beans
- - 3 carrots
- - 60g Black Olives
- - 1 lemon
- - 1 clove of garlic
- - 1 tablespoon sugar
- - 3 traspoon chives
- - 1 teaspoon dry herbs
- - Mayorice in tube
- - 3 tablespoon vinegar
- - Extra virgin olive oil
- - Salt
- - Rice flour
INSTRUCTIONS
- Chop the tofu and combine it with the beans, 2-3 tablespoon olive oil and a teaspoon chives. Sauté everything in a pan for 5 minutes, adding salt to taste. In the meantime, grate one teaspoon lemon peel. Let the sautéed mix cool down a little bit and process it in a blender with a teaspoon chives and half of the grated lemon peel. Place the mixture in a bowl and store it in a fridge for one hour.
- Thinly slice the carrots and chop the olives. sauté the minced garlic with a few oil, then add the carrots, the olives and the herbs, add salt to taste and cook for 5 minutes on a high heat. At this point, add the sugar and, after a minute, add the vinegar too, letting it evaporate. Remove from the stove, add the remaining grated lemon peel and let it cool down.
- With the dough, create the croquettes (work with damp hands to facilitate the process), then cover them with rice flour and place them on a tray covered with parchment paper, adding a few oil.
- Bake at 190°C for 10 minutes (or cook them in a pan with some oil). Serve them warm, with the carrots and some rice mayonnaise
