Miso Tahini Croquettes

roselette23
Bento-ing from: ATL › Georgia › USA
Joined: 19 Feb 2009
User offline. Last seen 5 years 27 weeks ago.

Last night I wanted to make the root vegetables topped with Miso Tahini Nut Paste (http://justbento.com/handbook/johbisai/miso-tahini-and-nut-paste), but all I had were baby carrots. I decided to cut the carrots into small pieces, boil them, and mix them with the paste. I then put dollops of this into a mini muffin tin and baked them. They taste good, but they don't hold together very well. How might I refine this croquette variation on the original recipe?

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Loretta
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Re: Miso Tahini Croquettes

From what I've learned making burgers and rissoles, the element that seems to be missing from your adapted recipe is some kind of binder.

My initial impulse would be to add breadcrumbs/panko. Another alternative would be some cooked Japanese white or brown rice (as it's inherently sticky it should hold together quite well). I suspect you want to stay away from adding egg - another classic binding ingredient. Basically, egg and breadcrumbs will allow you to hold almost anything together, but then that's why they both feature in almost every croquette recipe.

It all depends what kind of taste and texture you are after. You might like to try bulgar wheat, brown lentils, cous cous, rolled oats, matzo meal, potato flakes... Just add whatever appeals to you in order to firm up your mixture.

bronwyncarlisle
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Re: Miso Tahini Croquettes

And also mash the carrots after you cook them instead of leaving them in small bits.

____________________________________

Bronwyn

My blog is Food and Shoes

roselette23
Bento-ing from: ATL › Georgia › USA
Joined: 19 Feb 2009
User offline. Last seen 5 years 27 weeks ago.
Re: Miso Tahini Croquettes

Thanks for the suggestions. I'm not anti-egg, but I thought eggs might change the texture a lot. I think I'll try it and see what happens. I might try grating the vegetables, too.

anon.
Re: Miso Tahini Croquettes
roselette23 wrote:

I might try grating the vegetables, too.

Not to boil though... you mean to add raw grated carrot/vegetables to the 'croquette' mixture you'll be introducing to the oven, don't you?

I think that would be a good idea and will probably work well, you might need less of a 'firm' binding agent with this method.

Do let us know how it works out.

roselette23
Bento-ing from: ATL › Georgia › USA
Joined: 19 Feb 2009
User offline. Last seen 5 years 27 weeks ago.
Re: Miso Tahini Croquettes

Right--In that case I wouldn't boil them.
I think I'll be experimenting in the kitchen this weekend!

enui
Bento-ing from: › Italy
Joined: 21 Jan 2009
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Re: Miso Tahini Croquettes

Thanks for the inspiration! :)

I had three carrots getting sad in the fridge, and some leftover Miso Tahini Nut Paste ( I liked the taste but find hard to spread it on the chopped carrots)

So I cooked the carrots (I tried to steam them in the microwave and they came out a bit on the gummy side) and put them in the food processor, I added the paste and one egg.

I used some fillo dough to line four small forms ( I don't have muffin pan but I have some aluminium creme caramel mold so I used those ) an baked it in the oven for 10 minutes.

It came out yummi, and pretty as well! I even took a picture, I'll try to post it later :)

roselette23
Bento-ing from: ATL › Georgia › USA
Joined: 19 Feb 2009
User offline. Last seen 5 years 27 weeks ago.
Re: Miso Tahini Croquettes

So you end with a kind of fusion quiche!

Judging from the texture, do you think the filling would hang together without a crust? I know it's lazy of me, I just want something that doesn't depend on having crust. Still, it's a great idea that I'll keep in my back pocket.

I'd love to see the picture, if you have time to post.

bronwyncarlisle
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Re: Miso Tahini Croquettes

If you cooked them in silicon cupcake cases they wouldn't need to hold together. I make "quiches without pastry" quite often.

anon.
Re: Miso Tahini Croquettes

let's see if this works....

fusion quiche

yes, the egg makes it so keeps together nicely without a crust. Mostly I was curious to try the fillo pastry I had bought :) It was almost like edible parchment paper :P

I made four, but I could have probably added more carrot/paste mixture with one egg. But I was out of carrots :P

enui
Bento-ing from: › Italy
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Re: Miso Tahini Croquettes

let's see if this works....

ooops, the above was me, I didn't realize I double-posted :/

Loretta
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Re: Miso Tahini Croquettes

That looks scrumptious!

Well done! And thanks for posting your results.

I haven't been able to use an oven for years, so I'm not too sure about this. But I think you might have to brush the filo layer with butter or egg or something to make it taste nice. However, I'm sure it doesn't matter with the little filo 'cups' you made. I certainly wouldn't say no.

enui
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Re: Miso Tahini Croquettes

yes, I mostly used the fillo pastry as a "release agent", and it added a pleasant crunchyness to them :)
I think that brushing them with butter as it's usually done would have been distracting in this case.

Incidentally, I made them again without the eggs. ( I say incidentally because it wasn't planned, I just got distracted :P). They came out well and tasted good, but a little more soggy, not really crunchy, especially the ones I put in my bento.

roselette23
Bento-ing from: ATL › Georgia › USA
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Re: Miso Tahini Croquettes

Well, I made a batch with grated carrot. Instead of a crust, I used mini-cupcake cups. They had a cakey texture and tasted really good. Not very much of a croquette, but a great bento item nonetheless. The proportions I used are as follows:

2 medium carrots, grated
1 egg
1/2 - 3/4 cup miso tahini nut paste
Bake 350 for about 15 minutes. The batter was the consistency of ranch dressing.

I'll post a picture tomorrow.

I can't wait to try parsnips this way!

roselette23
Bento-ing from: ATL › Georgia › USA
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User offline. Last seen 5 years 27 weeks ago.
Re: Miso Tahini Croquettes

I forgot to mention: this made 12 mini sized quiches.

bronwyncarlisle
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Re: Miso Tahini Croquettes

Parsnips and carrots together.
I made some from boiled and mashed together carrots and parsnips, without the miso tahini nut paste but with lots of black pepper and a little bit of butter, at the weekend. I nuked them on medium for about 4 minutes I think (just until the centres were firmish), because I didn't want to heat up the oven for such a small amount of food. Yummy. Carrot and parsnip mashed together is one of my favourite veges.

roselette23
Bento-ing from: ATL › Georgia › USA
Joined: 19 Feb 2009
User offline. Last seen 5 years 27 weeks ago.
Re: Miso Tahini Croquettes

Yes, parsnip and carrot together would be great! I'll try that next.

OK, here's the picture of my first run:
IMAG0142

Sorry it's kind of dark--all I have is a cell phone camera.

bronwyncarlisle
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Re: Miso Tahini Croquettes

I had a bash at croquettes - used mashed veges and egg, and added some cooked bulghur wheat to make it stiff enough to form into croquette shapes. I baked them in the oven and they turned out quite well. They freeze well too.

See this post for a photo of some in a lunch.

roselette23
Bento-ing from: ATL › Georgia › USA
Joined: 19 Feb 2009
User offline. Last seen 5 years 27 weeks ago.
Re: Miso Tahini Croquettes

Those look really good! Did you put some of the paste in--what proportion?
Do you think that leftover rice would work in these?

bronwyncarlisle
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Re: Miso Tahini Croquettes

No, I've never actually seen that paste. And I like the taste of the veges by themselves anyway. But yes, I think rice would work - it's really just something to give some bulk to the mix and soak up a bit of the liquid, the egg is what makes it stick together.

Loretta
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Re: Miso Tahini Croquettes

This has become a wonderful thread!

Who would have guessed that the original miso-tahini nut paste would metamorphosise so beautifully into dainty filo tarts, scrumptious 'muffins' and delectable oven croquettes?!?

That bento assortment does look really good, Bronwyn! And it hadn't really occurred to me to make a salad with lentils (potatoes with that seem like an excellent idea), I tend to make stews and any leftovers become a sandwich spread. I'll need to give that a go.

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