Turnip green croquettes with nutmeg

Ingredients

• 300 g fresh turnip greens
• ¼ teaspoon salt
• 2 tablespoons olive oil
• 1 garlic clove, germ removed
• Sunflower (or olive) oil, for frying
• 4 tablespoons olive oil, for the béchamel
• 3 tablespoons all-purpose flour, for the béchamel
• 1½ cups soy milk, for the béchamel
• A pinch of salt, for the béchamel
• 2 tablespoons cornstarch, for the béchamel
• ¼ teaspoon nutmeg, for the béchamel
• ½ cup whole wheat flour, for breading
• ½ cup chickpea flour, for breading
• 2 tablespoons apple cider vinegar, for breading
• A pinch of salt, for breading
• 3 tablespoons flaxseed
• 2 tablespoons ground almonds
• 1 tablespoon sesame seeds
• 4 tablespoons oat bran
• 4 tablespoons breadcrumbs
• Water, for the breading mixture

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of soy milk
• What to use instead of breadcrumbs

Instructions

1. Wash the turnip greens and cut them into 3-4 pieces, separating the stems from the leaves.
2. Bring plenty of lightly salted water to a boil. When it's at a rolling boil, add the stems, boil for 2 minutes, then add the leaves, pushing them under, for 1 more minute.
3. Drain them, transfer them to a container of very cold water, drain again and squeeze them well with your hands. Chop them finely.
4. Chop the garlic. Sauté the greens with the garlic and the 2 tablespoons of oil over medium heat for 3 minutes. Add the salt, mix and turn off the heat.
5. Heat the oil in a small pot over medium heat. Add the flour and whisk until it forms a paste.
6. Gradually add the soy milk, whisking quickly so no lumps form, along with the cornstarch and nutmeg. Lower the heat and keep whisking until it thickens.
7. Add the salt, taste and adjust. This is your béchamel.
8. Mix the greens with the béchamel and let it cool in the fridge (about 4 hours, so the mixture firms up).
9. Set up the breading: one plate with the whole wheat flour; another with the chickpea flour, vinegar and salt, adding water little by little until you have a fairly runny yellow batter; and a third with the seeds, almonds, oat bran and breadcrumbs.
10. Shape the croquettes by hand, with two spoons or with a piping bag, and dredge them in flour, batter, flour again and batter again, and finally in the seeded breadcrumbs. At this point you can freeze them.
11. Heat plenty of oil to 175-180°C (350°F) and fry them for 3-4 minutes, until lightly golden. Keep the oil hot and deep enough to cover them, so they don't split. Drain them on a wire rack or paper towels.
12. In the oven: about 12-14 minutes at 210°C (410°F). If the mixture is too soft to shape, add more flour and put it back over the heat, stirring, until it thickens; then let it cool.

Nutrition facts

Approximate, per serving (about 146 g). Calculated with data from USDA FoodData Central.