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Peanut Croquettes with Thai Dressing

Peanut Croquettes with Thai Dressing Peanut Croquettes can be served as a main course or appetizer, using the Thai Dressing as a dipping sauce. A great salad can be made with this recipe too, if you toss Romaine lettuce in the dressing and place the croquettes on top.

Serves 4-6.



  • 1 c TVP bits (textured vegetable protein)
  • 1 c boiling water
  • 1 c roasted unsalted peanuts, chopped
  • 2 Tbsp Thai green curry paste
  • 1/3 c gluten flour *
  • 2 Tbsp vegetable oil
  • 2 tsp toasted sesame seed oil
  • 1 recipe Thai Dressing (below)
  • whole roasted peanuts for garnish

Thai Dressing:

  • 1/4 c vegetable oil
  • 3 Tbsp peanut butter
  • 1 tsp curry powder
  • 6 Tbsp lime or lemon juice
  • 1/2 tsp salt
  • 1 Tbsp honey


  1. In a large bowl, reconstitute the TVP with the boiling water, leaving it to soak at least 15 minutes.
  2. Preheat oven to 350 degrees F.
  3. To the reconstituted TVP, add chopped peanuts, curry paste, and gluten flour. Stir vigorously for a minute or two to develop the gluten in the mixture.
  4. In a large skillet over a medium flame, heat the vegetable oil and sesame seed oil.
  5. Divide the TVP/peanut mixture into 8 equal portions and roll them into tapered logs.
  6. Fry them in the hot oil, rolling them over frequently until browned on all surfaces.
  7. Transfer the croquettes to an ungreased baking sheet and bake them in the center of the oven for 15 minutes or until firm inside. Remove to a holding dish.
  8. In a medium bowl, mix together the Curry Dressing mixture. Serve it in a small bowl alongside the croquettes, or use as a dressing for a crisp salad, topping the salad with the warm croquettes and a sprinkling of whole peanuts.

There is a big difference between gluten flour and vital wheat gluten. Be sure you use gluten flour.

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