Rissole or croquette?
It’s my version of a Turkish recipe, are small cylinders of fresh and dried apricots with so rich in taste carrots that the use of salt is almost useless, they do not contain gluten, dairy, eggs and are baked in the oven.
These appetizers can be served cold, warm or hot, with a simple sauce or to accompany a salad of raw vegetables or as a side dish to meat, fish, cheese, in this case I them next to a yogurt (soy) with lemon and mint as it is used in Turkish cuisine.
It ‘a recipe that has ample room for creativity their flavor can be varied and if you can also become just remove the cakes from the ingredients shallots, basil, paprika and salt.
Ingredients for 50 cilynders
- 250 fresh apricots already devoid of hazel
- 250 g carrots
- 25 g shallots
- 150 g dried apricots
- 100 g brown rice flakes
- 100 g quinoa flakes
- 50 g pine nuts
- 1 tablespoon chopped basil
- 1 teaspoon anise seeds
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- 1/2 tsp salt
How to prepare tidbits
Wash fresh apricots, remove te hazel and cut them into pieces.
Scrape the carrots, wash them cut into pieces.
Chop the dried apricots (mine were very soft and not put them to soak, if they are soft let them soak in hot water for 10 minutes, drain, dab to dry and proceed as per recipe).
Peel the shallots and cut into pieces.
Chop in a food processor fresh and dried apricots, carrots, shallots, basil, spices and salt.
Add the brown rice and quinoa flakes in a food processor and chop again.
Pour the mixture will be soft and miscible in a bowl and add the pine nuts.
With wet hands form small cylinders (mine were 5 cm long and 1 cm in diameter).
Cutlery small cylinders on a baking sheet lined with parchment paper.
Bake at 160 ° C for 15 minutes.
YOGURT WITH MINT
- 250 g of soy yogurt
- 1 organic lemon (we use the zest and juice)
- 1 bunch of mint
- salt to taste
How to prepare yogurt with mint
Grate the lemon zest, then squeeze the lemon.
Wash the mint and shred coarsely.
Mix the yogurt with the rest of the ingredients.