Cheezy Pea & Cauliflower Croquettes

SERVES 4 HUNGRY SNACKERS, OR 8 NIBBLERS

Got some little babes to feed? Try these out. These crispy little morsels of joy are one of those magical dishes that can even fool kids into thinking they’re deep-fried and naughty.

Filling

155 g (5½ oz/1 cup) activated almonds

145 g (5 oz/1 cup) activated sunflower seeds

155 g (5½ oz/1 cup) fresh peas, or thawed frozen peas

60 g (2¼ oz/½ cup) cauliflower florets

80 g (2¾ oz/½ cup) roughly chopped red onion

3 tablespoons lemon juice

3 tablespoons nutritional yeast

3 tablespoons roughly chopped flat-leaf (Italian) parsley

1 teaspoon Himalayan pink salt or Celtic sea salt

125 ml (4 fl oz/½ cup) filtered alkaline water

Breading

80 g (2¾ oz/½ cup) activated cashew nuts

3 tablespoons linseed (flaxseed) meal

1 teaspoon smoked paprika

1 teaspoon freshly ground black pepper

2 tablespoons nutritional yeast

1 teaspoon Himalayan pink salt or Celtic sea salt

To serve

1 batch Basil aioli

1 batch Sweet chilli sauce

• Place all the filling ingredients in a food processor and mix on high speed until well combined.
• Toss all the breading ingredients in a bowl, mixing well.
• Take 2 heaped tablespoons of the filling mixture at a time and shape into croquettes. Roll the croquettes in the breading and place on mesh dehydrator trays. Dehydrate at 40°C (105°F) for 8 hours, or until the breading is crispy. (If you don’t have a dehydrator, place the croquettes on a baking tray and leave in the oven on its lowest setting, with the door slightly ajar, for 1 hour.)
• Serve on a platter, with basil aioli and sweet chilli sauce on the side.