SAVORY OATMEAL CROQUETTES WITH SESAME & AVOCADO SAUCE
I grew up with a vegetarian mom, and even though she did not raise me vegetarian, there were quite a few meals that we ate that were definitely outside the norm for homemade Mexican meals. She got this recipe from a Mexican vegetarian cookbook, and I reconnected with it over lockdown during the pandemic when I was running out of ideas for the multiple meals I was cooking each day. Luckily, my kid liked it just as much as I remember liking it as a kid myself.
INGREDIENTS
3 cups rolled oats
1 cup milk or nut ‘milk’
2 eggs or melting cheese of your choice (i.e.aged mozzarella, asiago, gouda)
1/2 onion, chopped
1 carrot, grated
1 zucchini, grated
1/4 cup parsley, finely chopped
1 teaspoon marjoram or thyme, dried (or 1 tablespoon fresh)
1 teaspoon rosemary, dried (or 1 tablespoon fresh)
2 tablespoons nama shoyu (soy sauce) or tamari
salt and pepper to taste
avocado or olive oil for frying
SESAME & AVOCADO SAUCE
1 tablespoon of tahini
1/4 cup parsley, chopped
3 tablespoons onion, chopped
2 teaspoons nama shoyu (soy sauce) or tamari
Flesh of 1 avocado
1 clove garlic
Soak the rolled oats in milk for 2 hours or overnight.
Place the soaked oats in a medium bowl and use your fingers to mush them and form a dough-like consistency before adding all other ingredients. Add the rest of the ingredients and combine thoroughly. Form into croquettes, about 2-3 inches in diameter.
Warm a little oil in a heavy bottom pan. Fry the croquettes at medium heat for about 3 minutes on each side or until golden all around. Serve with the Sesame & Avocado Sauce
SESAME & AVOCADO SAUCE
Blend all sauce ingredients until smooth and serve with the croquettes.