This is what happens when I offer to make sandwiches for Ellie and I on our day out, knowing full well I have nothing to put on a sandwich.
I’m attributing the oddness of the idea to a rather difficult week at work, but it tastes ever so good, and looks rather cool… I’ve no idea how it’ll be a sandwich filling though..
For the croquettes:
50g gluten free oats
1 teaspoon pea protein powder
20g brown rice flour
400g (peeled) butternut squash
250g (peeled) sweet potato
2 tablespoon olive oil
1 teaspoon tamari
Half teaspoon liquid smoke
1 Tablespoon dried mixed herbs
Rice crumbs or polenta to coat
For the ketchup:
100g fresh spinach
5g fresh minced ginger
40ml olive oil
60ml apple cider vinegar
30g dark muscovado sugar
Pinch of salt
Heat the oven to 200 degrees centigrade.
Chop the peeled butternut squash and sweet potato into chunks (we are going to smush them so it doesn’t matter if it’s a bit rough!) spread out on an oiled baking sheet and put in the oven for about half an hour, or until they are browning at the edges and cooked through, when they come out turn the oven down to 180 degrees.
While that’s roasting place all the ingredients for the spinach ketchup in a pan and cook over a low heat for about 10 or 15 minutes, we want the spinach to wilt and the liquid to reduce right down. Leave to cool.
In a large bowl mix together the oats, rice flour, pea protein and dried mixed herbs.
When the sweet potato and butternut squash have come out of the oven, and cooled slightly, place them in a food processor with the oil, tamari and liquid smoke and blitz to a slightly chunky purée.
Pour the rice crumbs or polenta into a shallow dish.
Form the mixture into 4 sausage shapes and roll well in the crumbs.
Place on an oiled baking sheet and put back in the oven for 30 to 40 minutes turning after 15 minutes, they will firm up in the oven.
While they bake, blitz the spinach ketchup until smooth.