Vegan Chorizo Croquettes
Rich and cheezy, with smokey hints of chewy chorizo, these little balls are flavour bombs and are perfect for sharing
Servings: 18 croquettes
Ingredients
For the Cheezy Mix
- 125 grams broken, raw cashews
- 150 grams tofu
- 3-4 teaspoon white miso
- 4 teaspoon nutritional yeast
- juice third lemon
To make the croquettes
- 50 grams vegan Chorizo sausage finely diced
- 50 grams fine bread crumbs
- sunflower oil for deep frying
Instructions
- Soak the cashews for at least 1 hour in some warm water. You want them to be quite softened
- In a high speed blender, blend the cashews with a little of their soaking water until completely smooth
- Add the tofu and blend
- Add the miso, lemon juice, nutritional yeast and salt. Blend again.
- Taste to see if the mix is cheezy enough. If not, add more miso and nutritional yeast until you think it has a tangy, cheezy flavour.
- Mix in the little pieces of chorizo and put it in the coldest part of the fridge to set a bit to make the mix easier to work with.
- Put the breadcrumbs out on a plate.
- Once the mix is firmer, put a tablespoon of the mix onto the breadcrumbs. You can now roll the mix into a ball about the size of a large walnut, covering it with breadcrumbs. As the mixture picks up the crumbs it will become easy to manipulate into a ball.
- Heat the oil in a saucepan. Test to see if the oil is hot enough by dropping a crumb of bread into it. It's the right temperature when the breadcrumb sizzles and turns golden in a few seconds.
- Carefully cook the croquettes in batches, making sure they are golden on all sides. Remove from the pan and drain on paper towels.
Notes
*These are best served hot and make a great party canape. To avoid having to deal with hot oil in a party situation, simply chill or freeze, then re-heat in the oven when your guests arrive.