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COPYRIGHT 2001 Vegetarian Times, Inc. All rights reserved.
Stirring fresh thinking into classic skillet patties
I wouldn't want my soups, stews or desserts to hear me say this, but I'm particularly partial to croquettes. Like the people I'm fondest of, croquettes are flexible, interesting, quite social and no slouch in the looks department, either.
By nature, croquettes are predisposed to being shaped into a ball, rolled in breading, flattened into a patty and popped into sizzling oil to be pan-fried to a golden brown. But most croquettes won't balk at being placed on a cookie sheet and baked. And these crispy morsels are an admirable blend of confidence and humility. They can easily assume the leading role in a meal or, taking their cue from thespians who know there are no small roles, only small actors, croquettes can competently start a meal. They also can simply make a cameo appearance as a hot hors d'oeuvre. Always the team player, croquettes get along nicely with a variety of other foods. The amiable Apple Croquette, for instance, rests easily on a pool of slightly tart raspberry sauce, but also happily accepts a sweet, creamy orange-tofu topping.
Exhibiting strong moral--not to mention dietary--fiber, croquettes know when to ask for help. The Millet-Tempeh Croquette reached out to toasted pecans and roasted portobello mushrooms for assistance and it paid off handsomely. The crunchy nuts and meaty mushrooms not only transformed the texture, they also deepened and enriched the flavor.
Some may think that the list of ingredients for croquettes seems a bit long or that these recipes require an extra step or two. But take note: Many of those ingredients are herbs and spices that should be on any well-stocked spice rack. And those extra steps, like toasting pecans or roasting mushrooms, add subtle, layered flavors sometimes missing in vegetarian cuisine. Plus, the ever versatile, freezer-friendly croquette can be made in advance. Just think how you will impress your friends and family. Croquettes, like a valued friend, may require care and attention, but they'll reward you with good times and happy memories.
Cape Cod Cakes
MAKES 16 EGG- & DAIRY-FREE
These cakes can be baked or pan-fried. Hijiki, with a slightly anise flavor, is a dried seaweed that is reconstituted in water and used as a vegetable. Here, we used our special marinade for that purpose. To prepare in advance, brown croquettes and place in covered container in refrigerator. To serve, warm in preheated 350 [degrees] F oven.
Seasoning mix 1 Tbs. paprika 1 tsp. salt 1 tsp. celery seed 1/2 tsp. garlic powder 1/2 tsp. Old Bay seasoning (see glossary, p. 83) 1/2 tsp. onion powder 1/2 tsp. dry mustard...
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