Carrot and Almond Ricotta Croquettes
Ingredients
- 400g carrots (grated after peeling)
- 2 tablespoons chickpea flour (or lupin flour)
- 150g vegetable ricotta
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Preparation
Preheat the oven to 180C.
In a bowl, grate the carrots then add the chickpea flour. Stir to coat all carrots.
Add the spices and ricotta. Mix and form small croquettes (makes about 13).
Place them on parchment paper and bake for 10 minutes.
Turn them over and bake for another 10 minutes.
It's ready, enjoy!
Tips
Great for using leftover almond ricotta.
Pairs well with homemade ketchup or pesto.
