Lunch around veggie kurokke

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Let’s complete the menu. As it’s still hot (arounf 30 degrees celcius), I’ve served the kurokke warm and the rest chilled.

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You could see the making of green and orange kurokke in the previous post.

leftover

I had the skins of the broad beans and of the kabocha. I’ve put them in the blender with some komatsuna greens and a tbs of miso. That gave me a chilled green miso soup :

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DSC09360-001 Myoga.

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I’ve diced red bell pepper. Salted, let 15 minutes. Then poured on cubes of silky tofu. Decorate with cut myoga.

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Veggie kurokke with walnut kabosu creamy pesto

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Let’s make crispy kurokke (Japanese croquettes) of kabocha and green veggies, with a creamy pesto dip. That’s quick, easy, healthy, yummy.

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Green : I mashed steamed favas (broad beans) with a fork, added diced steamed broccoli stalks, salt, pepper, a little kabosu lime zest.
Orange : I mashed the flesh of steamed kabocha pumpkin with salt and paper. Added boiled black edamame beans.

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I’ve toasted bread crumbs, added black pepper and a few chili flakes. Rolled the balls in it.
NB : you can sprinkle oil on the crumbs before toasting for a more fried taste.

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They can be eaten cold, in a bento lunch box. Or reheated.

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In the blender : basil, salt, garlic, walnut, a little grated zest of kabosu lime, a little juice. Then I’ve added silky tofu to get the creamy texture.

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Serve the sauce as a dip for the kurokke.

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Avocado edamame breakfast croquettes, my simple recipe

Avocado + edamame !
These green croquettes are really addictive and so easy to make. That’s the 3rd time I make them already.

I have seen them on ads for a chain of fast-food. Apparently they were not the first to make them. The version they propose is deep-fried, served in a bun, with shredded cabbage, a sweet red sauce, a big slice of bacon…in a menu with fries and soda. No, thanks. I’m not a breakfast person and seeing that super-size menu in the morning would make me feel really bad.

That’s what you need. Edamame are green soy beans. In this season I got them frozen, so I defrost and cooked them 3 minutes in the micro-wave. 1/2 avocado, a little lemon juice, jalapeno sauce, salt.

I used a mortar, but a plate and a fork can do the trick. Keep aside 1/4th of the beans, mash the rest. Add seasoning, mash in the avocado. Add the whole beans and form croquettes.

I rolled them in toasted bread crumbs.

In Summer, they’d be nice cool, but it’s a bit chilly. Just reheated them before serving.

Green and creamy inside. Perfect taste ! With a salad and green tea. That’s my brunch.


Red lentil croquettes and daikon radish

Red lentils exist to make croquettes. That’s their better dish. They have the perfect texture and hold the shape well. It’s particularly important for baked or pan-fried croquettes.

I had cooked the lentils in water with laurel leaves (in the rice-cooker, easy). I added, when they were cooled, an egg, parsley, red chili, cumin seeds, a few bread crumbs to perfect the texture.

Formed patties and coated them with bread crumbs. Sprinkled with olive oil and baked.
The sauce is yogurt, lemon juice and a little garam masala spice mix.

A very leafy daikon radish. I cut a few leaves, salted. After 10 minutes I rinsed and squeezed away the water.

With sliced red skin daikon.

The meal. That was good !