General Tao Cauliflower Croquettes
Portions:
30Preparation Time:
Cooking Time:
Ingredients
Cauliflower Croquettes
- 1 bag (2 kg) Arctic Gardens Riced Cauliflower
- 2½ cups (200 g) Panko breadcrumbs
- 3 tbsp. (45 ml) Light soy sauce
- ½ cup (40 g) Chopped cilantro
- 1⅔ cups (150 g) Chopped green onions
- 5 tbsp. (30 g) Chopped garlic
- 5 tbsp. (30 g) Chopped ginger
- 5 tsp. (20 g) Cornstarch
- 1 tsp. (1 ml) Toasted sesame oil
- Two 540 ml cans Arctic Gardens Chickpeas , drained
General Tao Sauce
- 1 cup (250 ml) Homemade chicken stock
- ½ cup (125 ml) Honey
- ½ cup (125 ml) Rice vinegar
- 4 tbsp. (60 ml) Low-sodium soy sauce
- 2 tbsp. (25 g) Tomato paste
- 1 tsp. (5 ml) Sriracha sauce
- 2 tbsp. (25 g) Chopped garlic
- 3 tbsp. (45 g) Cornstarch
- 5 tbsp. (75 ml) Water
Preparation
- Preheat oven to 425°F (210°C).
- Spread cauliflower over four baking sheets covered with parchment paper. Bake for 20 minutes and let cool.
- Drain chickpeas and reduce to a puree.
- Mix all ingredients and form into flattened 30 g balls.
- Put a bit of oil in a non-stick frying pan and cook croquettes over medium heat for 3 minutes on each side. Keep warm.
- Mix all sauce ingredients, bring to a low boil, and cook for 3 minutes while stirring.
- Serve with 25 ml of dipping sauce per serving.
