Tofu Croquettes With Cranberry Sauce Food

TOFU CROQUETTES WITH CRANBERRY SAUCE

Steps:

• To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper.
• Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them.
• Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so.
• For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens.
• Serve the tofu croquettes with the cranberry sauce alongside.

TOFU CROQUETTES WITH CRANBERRY SAUCE

Steps:

• To make the tofu croquettes, use your hands to mix together the first seven ingredients. The result should be a soft dough. Add just enough breadcrumbs to make this hold together, and flavour to taste with herbs, soya sauce and seasoning.
• Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side, taking care when you turn them. (For a firmer texture add some soya flour or egg substitute.).
• Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed. If you intend to freeze them, let them cool completely, then cover before doing so.
• For the cranberry sauce, melt the margarine and fry the onion briefly, then cover the pan and cook gently for 10 minutes more.
• Stir in the flour and cook for just a minute before adding the water and orange juice and bringing to the boil. Continue stirring and simmer gently until the sauce thickens. Add the cranberries and simmer gently for 15 minutes, or until the cranberries are tender.
• If liked, you can season the sauce with salt and pepper, or add a little sugar instead. If necessary, add a drop more water or orange juice to make it pour more easily.
• Serve the tofu croquettes with the cranberry sauce in a small jug.

MASHED POTATO CROQUETTES WITH CRANBERRY MAYO

Steps:

• Combine mashed potatoes, Parmesan, bacon, 1 tablespoon parsley, 1 egg, 2 tablespoons flour, salt and pepper. Using 2 tablespoons or a small ice cream scoop form into balls then flatten slightly.
• In a pie plate combine the other egg with milk. Set up a breading station with one plate of flour, then the egg mixture then the bread crumbs and panko. Place croquettes in flour, dip in egg then roll in breadcrumbs.
• Heat canola oil to 360 degrees F and fry for about 4 minutes until browned on all sides. (You can also shallow fry these in a pan with about 1 inch of oil then flip them.)
• Place on a paper towel lined plate. Sprinkle with a bit of salt.
• In a small bowl combine mayonnaise, cranberry sauce, orange juice, remaining parsley, and salt and pepper. Serve with croquettes while they're hot.

TRIPLE-CHEESE CROQUETTES WITH CRANBERRY SAUCE

Steps:

• Heat the butter in a saucepan. Tip in the shallots and fry gently for 10-12 mins until translucent. Stir through the flour to make a thick paste. Warm the milk gently in a separate pan until steaming, then gradually whisk the milk into the floury paste to make a thick sauce. Add the cayenne, three cheeses and a pinch of salt. Pour the mix into a baking tray and set aside to cool for 30 mins, then cover and chill for at least 3 hrs or overnight.
• For the sauce, tip the cranberries into a pan with the sugar and 100ml water, and simmer for 10-15 mins until the cranberries break down. Season to taste. Once chilled, loosen with a splash of water if the cranberry sauce is too thick.
• With wet hands, roll the cheese mixture into walnut-sized balls. Put the beaten egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the balls in the egg, then the crumbs, making sure each one is well coated. Repeat once more so they're coated in two layers of each.
• Pour the oil into a large saucepan until it's a third full, and heat to 175C, or until a cube of bread browns in 30 seconds. Carefully fry the croquettes in batches for 2-3 mins until golden. (If the oil is too hot, they will darken on the outside before the inside is hot.) Use a slotted spoon to transfer to a plate lined with kitchen paper. Leave to drain for a few minutes, then serve with the cranberry sauce.