Recipe - Vegetable And Nut Croquette

2 small Courgettes
1 small Carrot
1 small Onion
1 Clove crushed garlic
1 tablespoon Chopped almond
1 tablespoon Chopped walnuts
1 tablespoon Chopped hazelnuts
1 tablespoon Chopped parsley
1 tablespoon Smooth peanut butter
Poppy seeds
Sesame seeds
2 tablespoon Hazelnut oil

SAUCE
1 Red pepper
1 Green pepper
2 small Potatoes
1 Sprig thyme
2 Bay leaves
One half Vegetable stock cube
1 ds Chilli sauce

1. Sweat the grated vegetables in 1 tablespoon of hazelnut oil and crushed
garlic on a low heat.

2. Add the chopped nuts and parsley.

3. Place the mixture in a clean tea towel and squeeze all the moisture from
the vegetables.

4. Roll the dry mixture into 8 small croquette shapes and then roll in the
poppy seeds and sesame seeds.

5. Separate the 2 peppers (one red and one green) and place into 2 separate
pans. Add the potatoes.

6. Separate all the other ingredients and divide into the 2 pans. (Add the
chilli sauce to red pepper mixture only.)

7. Bring both pans to the boil and simmer for 15 minutes.

8. Liquidise the 2 sauces separately and pass through fine sieves and
season with lemon juice, salt and pepper.

9. In a small frying pan heat the remaining hazelnut oil and brown the
croquette then place in a moderate oven for 12 minutes.

10. Serve on the 2 pepper sauces, garnish with chervil.

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