SMOKY KRAUT, BEAN & POTATO CROQUETTES
MAKES 20-24 / PREPARATION 30 MINUTES PLUS COOLING / COOKING 20 MINUTES
Wild Fermentary Smoky Kāpeti is a natural match with a good-quality smoked sausage or in a barbecued vege burger. Here I have made it the hero in a smoky and tangy plant-based croquette that you can serve with salad for lunch or dinner, as a snack food with your favourite dipping sauce or for breakfast with eggs and/or sautéed mushrooms. The mixture is also great made into little patties and shallow fried.
500g mashing potatoes, peeled
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon smoked paprika
1 x 400g can beans (borlotti, cannellini, butter), drained 1 cup Wild Fermentary Smoky Kāpeti kraut, finely chopped 2 tablespoons finely chopped parsley
2 teaspoons mustard
1 teaspoon salt
1 cup dry breadcrumbs olive oil spray
Cut the potato into even chunks, put in a saucepan and cover with water. Bring to the boil, simmer until tender then drain well, leaving to steam and dry in the strainer. Mash and set aside.
Heat the olive oil in a heavy-based saucepan over a medium heat. Add the onion and cook for 8 minutes, then add the paprika and cook, stirring, for 30 seconds. Remove from the heat.
Add the beans to the onion and mash well then stir in the potato, kraut, parsley, mustard and salt. Set aside to cool.
When cool, take heaped tablespoons of mixture and roll into logs using damp hands (you should end up with 20-24 croquettes). Roll the croquettes through the breadcrumbs, place on a baking tray and refrigerate for at least 30 minutes.
To cook the croquettes, heat the oven to 200℃ fan bake. Give the croquettes a good spray with oil and cook for 20 minutes, turning once and respraying.
MAKES 15 LARGE OR 45-60 BITE-SIZED CRACKERS / PREPARATION 5 MINUTES / COOKING 20 MINUTES
I like to make a tostada-like cracker using wraps (which can be gluten free), as they are crisp and quite sturdy for holding toppings, but don’t shatter like a cracker would. Alternatively, you can use corn chips or tostada, crostini, baby cos lettuce cups or any other crispy base.
3 x 8-inch wraps olive oil spray
Heat the oven to 160℃.
Cut the wraps into 5 even strips and lay out on a baking tray (you may need two trays). If you want bite-sized crackers, cut each strip into 3-4 pieces. Spray with oil then sprinkle with flaky salt. Bake for 15-20 minutes, swapping the trays around halfway through.