April 13, 2013

Leek, Polenta & Almond Patties


The inspiration for these patties was simply found in ingredients which I had at home. I had leftover nut pulp from the last time I made nut milk and had at the back of my mind to make patties with these and the baby leeks I had bought at the farmers market. I was about to cook some millet to add to the patties, but as I opened the cupboard, I saw a bag of polenta, and thought: why not? As I cooked the polenta, I had the surprise to find out that it can bubble rather volcanically! In no time, the hob was covered in splashes from the polenta and I was starting to wonder how on earth I was going to reach the handle from the saucepan to get it off the heat. Thankfully I managed, but the kitchen looked like a bit of a mess. Nevertheless, the polenta went really well with the rest of the ingredients. I ate the patties in pita bread with green salad, lemon juice and a yogurt and herbs sauce, in what made a very lovely lunch.


Leek, Polenta & Almond Patties – makes 10 to 12 patties
• 4tbsp cooking olive oil
• 6 baby leeks, finely chopped
• 100g polenta
• 100g almond pulp or ground almonds
• 20g parmesan, grated
• Salt and pepper
• 1 egg, beaten

1. Heat 1tbsp oil in a pan on a medium heat, add the leeks and stir-fry them for 3-5min until they are soft.
2. Bring 400ml water to the boil in a small saucepan, pour the polenta in and don’t stop stirring with a wooden spoon or whisk for 1min (be careful as the polenta can bubble like a volcano!). Take off the heat.
3. In a large bowl, mix together the leeks, polenta, ground almonds, parmesan, 1tbsp oil, salt, pepper and egg. Take a spoonful of the mixture and form a little ball with it, then flatten it in a patties’ shape.
4. Heat 1tbsp oil in a large frying pan on a medium heat and place about half of the patties in it. After 3min, flip the patties and let them cook for another 3min on the other side. Keep warm while you cook the rest of the patties.
5. Serve as it is or with lemon juice, yogurt and herb sauce, in a pita bread, in a burger bun, with green salad, etc.

Croquettes aux Poireaux, Polenta et Amandes – pour 10 à 12 croquettes
• 4cs d’huile d’olive de cuisson
• 6 petits poireaux, finement émincés
• 100g de polenta
• 100g de pulpe d’amandes ou d’amandes en poudre
• 20g de parmesan râpé
• Sel et poivre
• 1 œuf, battu

1. Faire chauffer 1cs d’huile d’olive dans une poêle et y faire revenir les poireaux pendant 3-5min jusqu’à ce qu’ils soient tendres.
2. Porter 400ml d’eau à ébullition dans une petite casserole, y verser la polenta en pluie, sans cesser de remuer à l’aide d’une cuillère en bois, pendant 1min (faire attention car la polenta peut faire de très grosses bulles). Retirer du feu.
3. Dans un grand bol, mélanger les poireaux avec la polenta, l’amande, le parmesan, 1cs d’huile, du sel et du poivre et l’œuf battu. Prendre une cuillérée de la mixture dans la main et former une petite boule. L’aplatir un peu pour faire une croquette. Répéter jusqu’à épuisement.
4. Faire chauffer 1cs d’huile dans une poêle. Y ajouter la moitié des croquettes et faire cuire 3min. Retourner les croquettes à l’aide d’une spatule et faire cuire encore 3min de l’autre côté. Garder au chaud le temps de cuire les autres croquettes.
5. Servir tel quel ou avec du jus de citron, de la sauce au yaourt, dans un pain pita ou un pain à hamburger, avec de la salade verte, etc.

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