For Croquettes
Shelled Edamame Beans : 100 Gms
Roasted Australian Almonds : 50 Gms
Potato : 300 Gms
Parmesan Cheese : 40 Gms
Truffle Oil : 5 Ml
Garlic Powder : 10 Gms
White Pepper Powder : 5 Gms
Salt – : To Taste
Rice Flour : 50 Gms
Oil : For Frying
For Coating
Bread Crumbs : 100 Gms
Crushed Roasted Almonds :20 Gms
Slurry – Rice Flour : As required for coating
For Dip
Almond Butter : 25 Gms
Dijon Mustard :10 Gms
Honey : 5 ml
Lemon Juice : 1Nos
Apple Cidar Vinegar :5 Ml
Sea Salt :To Taste
METHOD
Croquettes Mixture
Mash edamame beans and potatoes together ,use fork for the same .
In a bowl combine edamame ,potatoes ,seasoning ,Almonds cheese ,truffle oil and combine together.
Make a slurry with rice flour .
Portion mixtures equally and form croquettes , dip in slurry and coat with Bread Crumbs and roasted almonds .
Chill in fridge for 20 mins before frying so as to set .
Deep fry croquettes and serve with Almond Mustard dip.
Almond Mustard Dip
In a blender combine Almond butter ,Dijon mustard ,Honey ,lemon juice ,Apple cidar vinegar and blend together.
Check for Seasoning .
Serve with croquets as required .
