Pea croquettes with creamy cucumber and ginger dip

A healthy alternative to potato croquettes

2 serves
45 minutes


    for the pea croquettes

    • 175 g of dried peas (soaking overnight)
    • 300 ml vegetable broth
    • 50 g of soy yoghurt
    • 5 tbsp coconut oil (for frying)
    • 5 tbsp spelt breadcrumbs (put on a plate)
    • 1 tbsp grated ginger
    • 1 tbsp coriander powder
    • ½ tsp turmeric powder
    • ¼ tsp cumin powder
    • ¼ cinnamon powder
    • crystal salt
    • black pepper
    • 10 g finely chopped cilantro
    • 10 g finely chopped basil 

    for the cucumber and ginger dip

    • 50 g of cucumbers (peel, grate, lightly salt and leave for 10 minutes)
    • 80g soy mousse (or another creamy soy alternative)
    • 1 tbsp lemon juice
    • 1 tsp finely grated ginger
    • 1 tbsp finely chopped coriander
    • ½ tsp xylitol (or similar sweetener)


    • For the pea croquettes, drain the pea water, rinse the peas over a sieve thoroughly and cook in plenty of fresh water for about 25 to 30 minutes. In the meantime, prepare the dip. To do this, squeeze the water from the cucumbers and place it in a bowl.

      Then add all other dip ingredients - except salt and pepper - mix well and season to taste. If necessary, season with salt and pepper and keep cool. Once the peas are tender, drain and add together with the vegetable broth in a blender. All remaining ingredients - except breadcrumbs, coriander and basil - also in the blender and mix finely. Season to taste, add the coriander and basil and remove from the blender.

      Then heat the coconut oil in a non-stick pan, moisten your hands, pick the mixture up and form croquettes. Carefully place them in the pan and sauté from all sides. To drain, lay them briefly on a plate laid out with kitchen paper. Then arrange the pea croquettes on a plate and serve together with the dip.

    Many thanks to ZDG for the delicious recipe!

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