Green Pea Croquettes with Coconut Ginger Sauce (and a side of March musings)Mar 03, 2020
Photograph by Christine Moss
As Mother Nature stirs and begins to awaken, Chef Moss muses about the world around her and shares a delicious recipe to awaken your palate
March. The sun rises a little earlier each day and the blue jays screech outside my window (also a little earlier each day). It is good. I like waking up slowly to the changing light as it gets brighter. I throw seeds out of my window for the birds and the squirrels. Early morning is my quiet time, my ‘me’ time to think, to remember dreams, to sip coffee — and to notice.
Everything is becoming a bit restless. The trees are gently beginning to wake up. I feel it in the slight scratchiness in my eyes, but I can also see it in the soft fuzzy-budded tips beginning to emerge upon the branches. I feel like it is still slightly too soon for my green friends to awaken. The mama in me worries that a frost will come. Should I blanket them? Are they dressed warmly enough?
But who am I to tell the trees when to bloom.
Just like them, once I feel the rise of a creative idea wanting to take flight — there is no stopping it. The Spring Equinox is imminent. Day and night will be in balance and then the sun’s light and energy will increase until the summertime.
This time of year is when I like to make loose plans for future adventures, but something about this year feels different. I am having trouble deciding, committing to any particular adventure. Maybe something is telling me to stay put for now. Maybe something is telling me to wait and see. My practical side wants to decide now, lock it in and go forward. But my intuitive side is saying it's OK to be uncertain. It’s OK to wait.
And here’s yet another decision to make: Which part of myself do I listen to?
I decide to continue to wake up a little earlier each day with the birds and the sun. I decide it's OK to change my mind, often, and even about future adventures — to wait and see where I will be called and observe how it all unfolds organically. I trust and head to the kitchen because, well, it’s always a good time to cook and eat something yummy. Green Pea Croquettes with Coconut Ginger Sauce, anyone?
Green Pea Croquettes with Coconut Ginger Sauce
- 1lb or 4 cups frozen peas
- 2 TBSP garbanzo flour
- 1 TBSP olive oil
- 2 tsp lemon juice
- 1 ½ tsp salt
- 1 tsp sugar
- 1 tsp cumin
- 2 TBSP flaxseed meal
- 6 TBSP water
- ½ cup shredded coconut for dusting
- Oil for frying
- Mix the flaxseed meal with the water and set aside.
- Place the frozen peas, olive oil, lemon juice, salt, sugar and cumin into a food processor. Pulse together until the peas are broken up and are starting to form a chunky dough. Don’t let it become mushy.
- Transfer the mix to a bowl and add in the garbanzo flour and flaxseed mix. With clean hands, mix together very well. It will be very cold, you can use a spoon too, but it blends together better with your hands.
- Prepare a baking sheet lined with parchment paper.
- Using a small (1 TBSP) sized ice cream scoop or spoon shape together 16-18 patties. Press each one lightly on both sides into a plate of coconut shreds and set aside onto the baking sheet. Once all of the croquettes have been made, set them in the refrigerator to chill for 2-3 hours.
- Preheat the oven to 350F and warm up a skillet or cast iron pan and coat the bottom with a very thin layer of oil. Fry each croquette about 3-4 minutes on each side until golden brown. Place back onto the baking sheet. Once all of the croquettes have been fried, place them in the oven to warm them thoroughly.
- Serve with Coconut Ginger Sauce.
Coconut Ginger Sauce
- 1 cup onion diced
- 1 TBSP diced garlic
- 1 TBSP diced fresh ginger
- 1 tsp powdered turmeric
- 2 tsp cumin
- 2 tsp salt
- ½ tsp cayenne pepper
- 1 tsp brown sugar
- 1 cup crushed tomatoes
- 1 cup canned full fat coconut milk
- Olive oil for sautéing
- Coat the bottom of a sauce pan with olive oil and heat up on a medium flame. Add in the onion, garlic, ginger, turmeric, cumin, salt and cayenne pepper. Sauté until the onion is translucent and the spices are fragrant, about 6-7 minutes.
- Add in the crushed tomatoes and brown sugar. Still well and bring to a simmer. Once it is lightly bubbling, add in the coconut milk and stir together. Lower the heat and simmer for 10 minutes.
- Let it cool down and blend together until creamy either in a blender or with an immersion blender.
~ Christine Moss, Chef, The Garden Cafe Woodstock