These tasty, bite-sized croquettes may be served as a nourishing supper dish or as part of a vegetarian meal. Serve the croquettes with tomato or mushroom sauce.
1 oz. butter
1 small onion, finely chopped
1 oz. plus
2 tablespoons flour
5 fl. oz. milk
4 oz. peanuts, finely chopped
1 small carrot, scraped and finely grated
½ teaspoon dried thyme
1 teaspoon celery salt
½ teaspoon black pepper
4 tablespoons vegetable oil
In a small saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasion-ally, for 5 to 7 minutes or until it is soft and translucent but not brown. With a wooden spoon stir in 1 ounce of the flour to make a smooth paste.
Remove the pan from the heat and gradually add the milk, stirring constantly. Return the pan to the heat and, stirring constantly, bring the sauce to the boil. Boil the sauce for 1 minute or until it is very thick. Remove the pan from the heat.
Add the peanuts, carrot, thyme, celery salt and pepper and stir until the ingredients are thoroughly mixed.
Spoon the mixture into a medium-sized dish and set it aside to cool completely.
Using a wet knife, cut the cold nut mixture into pieces 2-inchcs by 1-inch.
Place the remaining flour on a plate. Roll the nut pieces in the flour, rounding the edges against your hands. Shake off any excess flour, In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add half the croquettes and fry them, turning frequently with a fish slice or spatula, for 4 minutes or until they are deep golden brown on all sides.
Using a slotted spoon, remove the croquettes from the pan and drain them on kitchen paper towels. Keep them warm while you cook the remaining croquettes in the same way.