This recipe can be cooked with BLOX or Blox burger international.
1. MAKE THE FILLING.
Add the oil, add the flour and sauté for 5 minutes, add the soy milk and stir continuously until the dough separates from the sides of the pan, add BLOX the curry and cook for 5 minutes.
2. LET STAND.
Leave the filling to completely cool and go firm.
3. SHAPE AND BREAD YOUR CROQUETTES.
Take your prepared cooled filling and shape your croquettes. A good size is approximately 30 grams per croquette. If you are bread crumbing with eggs: put your rice flour, eggs and breadcrumbs in 3 different bowls. Beat the eggs. Then dip each croquette, one by one into the flour, evenly coat and shake off any excess flour before coating with the egg and then finally the breadcrumbs.
To breadcrumb without using eggs:
Mix the chickpea flour with the water, make a glupy liquid paste through which the blox croquettes pass, before rolling in the breadcrumbs.
3. COOK THE CROQUETTES.
Fry the croquettes in cooking oil (we prefer sunflower oil) at 175 degrees for a few minutes until golden brown.