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.
- 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
- 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
- In a large bowl, reconstitute the TVP with the boiling water, leaving it to soak at least 15 minutes.
- Preheat oven to 350 degrees F.
- 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.
- In a large skillet over a medium flame, heat the vegetable oil and sesame seed oil.
- Divide the TVP/peanut mixture into 8 equal portions and roll them into tapered logs.
- Fry them in the hot oil, rolling them over frequently until browned on all surfaces.
- 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.
- 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.