Cheesy Pesto Plantain Croquettes
1/2 cup or 90g plain flour
1/2 teaspoon oregano & dried thyme
1/2 teaspoon salt
1 teaspoon garlic granules
1 cup or 55g panko breadcrumbs
1/2 cup or 120ml plant milk
4 plantain (cut into 1/4s) -
1 heaped teaspoon butter
Salt and pepper
1/2 block of vegan cheese cut into 8 small sticks (try to pick one that melts really well)
2 tablespoons of vegan pesto
Bring a saucepan to a boil, season well with salt. Add plantain and cook for 12mins. Drain and transfer to a bowl whilst hot. Mash with heaping teaspoon of butter and season with salt and pep. Cover with cling film, allow to cool at room temp for 20mins, then transfer to fridge for another 20 mins to cool enough to form.
Prepare a tray with cling film and set aside.
To form croquettes take a heaping tablespoon of mashed plantain in damp hands and add cheese, a 1/2 teaspoon of pesto tin the middle, then another heaping tablespoon on to, seal around to form. Then place on tray, repeat. Freeze for 30mins.
Mix seasonings with flour in bowl. Put milk and panko in separate bowls. Dip croquette in milk, then coat in flour then back into the milk, and coat in the panko. Set aside on lined baking sheet. Repeat. Place in fridge whilst preparing the oil.
In a saucepan fill with oil half way up. Don’t overfill. Heat to 350f or 180c, or to a medium high heat, not too hot. Test oil by adding loose breadcrumbs and they should sizzle and float.
Fry two at a time, to be sure you don’t overcrowd. Using a slotted spoon or spider strainer to ensure it doesn’t get stuck to the bottom. Fry for 8-10mins to allow the cheese to be melty and the croquette to get golden brown. Serve with favourite dip or marinara sauce!