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Creamy and crispy, and with the satisfying crunch of a tangy pickle in the centre — you’ll be the hero of the potluck if you bring these babies along.

You will need

Serves 8

  • 1 leek, finely diced
  • 2 tablespoons margarine
  • Pinch salt
  • 2 tablespoons flour
  • 1 cup oat milk
  • 1 1/2 tins of chickpeas, drained
  • 1 jar baby cornichons
  • 1 cup panko breadcrumbs (gluten-free if needed)
  • Salt and pepper
  • 1 litre vegetable oil for frying

To serve

  • Plant-based mayonnaise or aoili
  • Tomato sauce

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15 mins to prep

  1. Step 1

    Add leek to a hot pan over medium heat with the margarine and sweat down for 5 minutes or until soft.

  2. Step 2

    Sprinkle in the flour and cook off until the flour isn’t raw but not adding any colour. Gradually add the oat milk, whisk in between every addition until it forms a smooth, thick roux.

  3. Step 3

    Blend the chickpeas to a relatively textured paste. Mix it through the roux.

  4. Step 4

    Pour the doughy mixture into a baking tray lined with baking paper, spread to form an even layer and pop it in the fridge to cool for 30–60 minutes.

  5. Step 5

    Heat oil in a deep frypan or pot to 180°C.

  6. Step 6

    Dip your fingers into cool water, and scoop 3–4 tablespoons worth of dough out of the tray. Place a baby cornichon in the centre of the dough and close the dough around it, covering the cornichon completely.

  7. Step 7

    Gently place the croquettes in the hot oil to cook in batches for 5 minutes or until golden brown.

  8. Step 8

    Place on a wire rack to cool for a few minutes before serving.

Recipe: Simon Toohey

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