How to make
Finely chop the leek and dice the pepper. Grate the carrots.
Blanch the peas in a little boiling salted water, until they soften.
Heat the oil and stew the raw vegetables with a pinch of salt and a little water, until they soften. Add the peas and cook briefly.
Add 2-3 tablespoons of the corn starch, then add a little water (70 ml) and stir. This will ensure that the mixture for the croquettes ''sticks together''. As soon as a thick consistency is obtained, remove it from the heat and season with the spices.
Leave it to cool and if desired, refrigerate it for 30 minutes, this will make it easier to shape later.
Mix the coconut milk with the flour, the remaining starch and a little salt. A mixture should be obtained, which is not too thin and not too thick, so add more milk or more flour, if necessary to achieve the desired consistency.
Form your croquette mixture into small balls (I shape as much as my closed fist can hold). Drop them into the mixture with a spoon, so that the ball is completely covered with it, then put it in the breadcrumbs and sprinkle it on top. Wait a bit for it to harden and then roll it again, otherwise you risk it falling apart.
Arrange the finished croquettes in a tray covered with baking paper. Sprinkle them with olive oil or sunflower oil and bake them in a highly heated oven 460°F (240°C) for 10 minutes. The time depends on the size of the croquettes, so keep an eye on them - as soon as they aquire a light golden brown color, they are completely ready.
For the sauce, mix the strained soy milk with the lemon juice and a little salt and you can optionally add grated garlic for extra flavor.
Serve the croquettes warm with the sauce.
