The croquettes stand out for the countless options they offer when it comes to making them, and these seitan and pine nut croquettes are some of the creamiest ones, since their base of delicious béchamel does not lose its smoothness when adding the rest of the ingredients, but rather It is increased by the texture provided by the pine nuts and by the contrast that is created with the seitan taquitos.
The seitan taquitos are also very juicy, and they provide an extra delicate flavor that, along with the pine nuts, is great in the mix.
On the other hand, seitan makes these croquettes rich in protein , lecithin, calcium , potassium , magnesium and iron ; while the pine nuts , in addition to proteins , magnesium , potassium and iron , provide us essential fatty acids omega 3 and omega 6 , vitamins of group B ( B1 and B9 or folic acid ), copper and phosphorus .
Below you can see what ingredients you need and the steps to follow to make this starter so creamy on the inside and crispy on the outside.
|Difficulty level||Preparation time||Rations|
|Easy||45 m.||For 12 units|
* Plus 1 hour approx. tempering
- 250 gr. of seitan
- 50 gr. of pinion
- 1 onion
- 40 ml. of extra virgin olive oil (Smooth flavor)
- 200 ml. of soy milk
- 80 gr. of rice flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon of salt
- bread crumbs (to coat)
- extra virgin olive oil (to fry)
- Grated the onion, cut the seitan into very small pieces, like taquitos; and grind the pine nuts in a grinder. We reserve
- In a pan, put the oil to heat over medium heat and, when it is hot, take the onion and let it cook for 5 minutes.
- We add the flour, stir it so that it is roasted a bit and does not taste like raw flour, and we leave it on the fire for 2 more minutes.
- We add the soy milk little by little and stir to make the béchamel sauce and thicken. When we see that the sauce is thick, add the chopped seitan, pine nuts, salt and nutmeg. Remove everything and turn off the heat, allowing it to cool to room temperature.
- When they are cold, we put bread crumbs in a dish and, with wet hands, we take portions of dough and we give them the shape of croquettes (long or round) and passing them through the bread.
- In a frying pan, we pour enough oil to fry and, when it is hot, but without getting to smoke, we fry the croquettes in batches, turning them over so that they are brown all over equally. When they are ready, we take them out and put them on absorbent paper to eliminate the excess oil. When they have eliminated all the oil, we pass them to a plate and serve.
- You can substitute soy milk for oat milk or rice milk, although each will provide a slightly different touch. You just have to make sure that the one you choose is sugar-free so that it does not alter the flavor.
- If once the dough is cold, you see that it is still too soft to work well with it, you can put it in the refrigerator for 1 hour or 2 to make it more consistent.
- If you do not have or do not want to use absorbent paper, you can put the croquettes, once fried, in a strainer to remove excess oil
- If you prefer, you can also make the croquettes in the oven to make them lighter.
If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks!
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