1 small (I used a really tiny one) purple potato
1/3 cup cooked pre-cooked green beans ( because that was all I had left)
1/2 medium size white onion, chopped into small pieces
1. Peel the potatoes, and put them into a bowl of cold water for a few minutes. Cut into chunks and steam them until soft (when I poked them with chopsticks they broke apart) Or you can prepare them as you would with mashed potatoes.
2. Heat a skillet. Add a few small drops of E.V.O.O. and add the minced garlic. Saute until golden brown, then add the onions and cooked green beans. Add a bit of black pepper and white pepper as well as the soy sauce; cook until onions become soft and tender. Remove from heat
3. Preheat the oven to 425F. In a large mixing bowl, mash both potatoes. Add the silken tofu and mash well. Add the onions and green beans from step 2, and combine well.
4. Add the grated carrots and apple. Mix well, and finally add the cornstarch and soy milk. Mix well.
5. Spray a non-stick baking sheet with oil. Using your hands, form the mixture into little two-inch discs. ( I made about 13 discs)
6. Bake for 20 minutes, and then turn over and bake until browned, about 15minutes.
*Before forming them into croquettes, you can coat the individual mixture with breadcrumbs if you like. I tried both, and I preferred the ones without breadcrumbs while my friend liked the ones with ( since she said it was a bit more crunchy and imitated the fried croquettes that she loves)
Unfortunately I have no red curry paste, but I do have brown curry. I made the Thai dipping sauce using Susan's recipe, but since I have a block of brown curry and some leftover onion chunks I decided to make another sauce with it.
Brown Curry Dipping Sauce
2 teaspoon E.V.O.O.
onion ( some leftover from the croquettes)
1 small block of brown curry+ 1/2 cup water or vegetable broth
some red hot pepper flakes
a bit of rice vinegar
pepper to taste
1. heat E.V.O.O in a small saucepan. Saute the onion until soft. Add the hot pepper flakes
2. Add brown curry and water
3. cover the pan and bring it to a boil.
4. add a drop of rice vinegar and some black pepper to taste