Napa Cabbage Croquettes with a Parsley Chutney Dipping Sauce

It's a new month in the new year, I hope this recipe finds you in good health! Gerald and I were just watching a special on CNN last night about heart attacks and they were saying the most preventable way to stave off heart attacks is to change your diet towards a whole-foods vegan lifestyle! It did mention to cut out oils so I will be taking on the challenge and making more oil-free decisions. To make this recipe oil free simply replace the oil with vegetable broth. It will add delicious flavor and make it much more healthy and low-fat.

With that....I have a treat for you to try if you are up for it! These little vegetable croquettes are a fantastic spin on the standard version. This croquette has no bread, no eggs, no meat, dairy of any sort and is completely vegan and gluten-free! When I make the next batch I may try baking them for a healthier spin.

​For a delicious treat or light meal this recipe is it! The croquettes are light and delicious almost like a veggie egg roll without the wrap. If you are up for it, give them a try and let me know what you think!

Napa Cabbage Croquettes

• 2 tbsp olive oil (replace w/ vegetable broth for oil free!)
• 2 cups chopped napa cabbage
• 1 carrot chopped finely or grated
• 1 cup dark leafy green vegetable
• 3 rice cakes - crumbled
• 1/4 cup quinoa flour
• 1 tbsp paprika
• 1 tbsp black pepper
• 1 tbsp coriander
• Salt and pepper to taste
• 1 "egg" (flaxmeal w/warm water)

Directions:

1. Combine ingredients
2. Kneed until well combined, add a dash of water or more crumbled rice cakes (breadcrumbs) as needed.
3. Shape into small logs
4. Preheat oil in pan
5. Fry on each side until nice and crispy

Parsley Chutney Dipping Sauce

• 2 cups fresh parsley
• 1 jalapeno
• dash of apple cider vinegar
• dash of water

Directions:

1. Pulse ingredients in a blender until smooth
2. Serve on side for dipping sauce

We loved these and ate them right up!! I hope you will like them too!

​To your good health!
Christa