Pea & Mint Croquettes, Avocado Relish with Sour Cream

Pea and mint croquettes with guacamole and cashew sour cream on spinach on  green plate

I got the idea for this recipe after one of our Lifetime Members used peas as a substitute for corn in this recipe.  I love it when a recipe like this just comes to me.

Pea and mint is such a classic combination and I’ve always loved it with some spice too, which is why I’ve topped these croquettes with a really simple spicy avocado relish.

This recipe does use a dehydrator, but you don’t have to dehydrate them if you’re unable to.  Just leave them in the fridge for a while to firm up.

And as one person asked me on Facebook, yes you can also cook them lightly in the oven if you want to.

Oh, by the way, if you’ve never tried the sour cream before, you’re in for a treat!

Pea and mint croquettes on a dehydrator sheet
Rate This Recipe
4.34 from 9 votes

Pea & Mint Croquettes, Avocado Relish with Sour Cream

the pea & mint croquettes are absolutely amazing with the sour cream.

Nutrition (For one serving)

Calories: 1682kcalCarbohydrates: 90gProtein: 44gFat: 140gSaturated Fat: 20gSodium: 4163mgPotassium: 2778mgFiber: 36gSugar: 16gVitamin A: 3511IUVitamin C: 67mgCalcium: 329mgIron: 16mg

Ingredients

Pea & mint croquettes

  • 2 cups frozen peas thawed
  • 1 tbsp mint leaves tightly packed
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/4 cup spinach
  • 3 tbsp chia seed ground
  • 5 oz tomato
  • 1/4 cup pine nuts
  • 1 tbsp nutritional yeast
  • 1/4 cup chives
  • 1 tsp salt

Avocado relish

  • 1 avocado
  • 1 tsp chilli flakes or more to preference, crushed
  • 2 tsp lime juice
  • 1/4 tsp salt

Sour cream

  • 1 cup cashews
  • 1/2 cup water
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar

To serve

  • 1/2 cup rocket arugula
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar

Instructions

Pea & mint croquettes

  • Grind all ingredients in a food processor until broken down, but still a little chunky.
  • Use a ⅓ cup measure to form 7 croquettes and either serve as they are, or dehydrate for 3 hours at 115 degrees F, so the outside is a little crispy.

Avocado relish

  • Use a fork to smash everything into a relish.

Sour cream

  • Blend everything in a highspeed blender until smooth.

To serve

  • Splash a little olive oil and apple cider vinegar on the rocket leaves, toss and place in the plate.
  • Add the croquettes, avocado relish, sour cream and serve immediately.
Rate This Recipe
4.34 from 9 votes
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Russell James

Post by Russell James


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June 23rd, 2016