Fiery Croquettes with Dip

Ingredients

• 1 large onion
• 2 tbsp butter
• 250 g hearty oatmeal flakes
• 500 ml vegetable broth
• 1 tsp thyme leaves
• 2 tbsp chopped parsley
• 2 egg yolks
• Salt
• pepper (ground)
• Tabasco
• 200 g celery root
• 2 tbsp finely chopped walnut kernels
• 50 g whole grain breadcrumbs
• 5 tbsp oil (for frying)
• 1 tomato
• 150 g Sour cream
• 200 g yogurt
• 3 tbsp chopped parsley
• Salt
• pepper (coarsely ground)
• thyme (for garnish)

Instructions

1. 1.

   Peel and dice the onion. Heat butter and sauté until translucent. Add oatmeal, broth, and thyme; stir to a smooth porridge. Remove from heat, let cool slightly, then fold in parsley and egg yolks, season with salt, pepper, and a splash of Tabasco, and allow to cool.

2. 2.

   Shred celery root finely, mix into the porridge along with walnuts. Shape about 16 croquettes from the dough and coat each in breadcrumbs.

3. 3.

   Heat oil and fry the croquettes for 12–15 minutes until golden brown.

4. 4.

   Wash the tomato, quarter it, remove seeds, and chop finely.

5. 5.

   Meanwhile whisk sour cream, yogurt, and parsley; fold in tomatoes and season with salt and pepper. Drain croquettes on kitchen paper. Plate with the vegetable muffins and dip, garnish with thyme if desired.