Nut Croquettes with Caper Sauce

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Appetizers, Main Course
Cuisine French
Servings 4 Servings


  • Stove
  • Food Processor


  • 1/4 cup Earth Balance butter
  • 4 tbsp flour no bleached flour
  • 1 leaf bay
  • 2 1/2 cups almond milk divided
  • 3 tbsp olive oil extra virgin, divided
  • 1 cup onion finely chopped
  • 1/2 cup bread whole wheat, slightly stale
  • 3/4 cup cashews
  • 3/4 cup pecans
  • 3 tbsp capers
  • 2 tsp white vinegar
  • 2 tbsp chives fresh, chopped
  • 1/4 tsp salt
  • 1/2 tsp black pepper fresh cracked


  • Melt the butter in a large saucepan over low-medium heat. Whisk in the flour for about 3 minutes then add in the bay leaf and half of the almond milk.
  • Bring saucepan to a simmer and cook ;stirring occasionally to prevent the flour from sticking to the bottom of the pan. Remove half of the mixture from the pan and place in a separate bowl; set the side.
  • Stir the caper, vinegar and chives into the sauce still heating on the stove.
  • Add the remaining milk into the pan, whisking gently frequently to avoid separation of milk and butter.
  • Heat one tablespoon of olive oil in a large saucepan over low-medium heat then sauté the onions for about 8 minutes.
  • Place the bread, cashews, and pecans in a food processor and pulse until finely chopped.
  • Add the cooked onions to the reserved thick sauce, along with the nut mixture, salt and pepper then mix well. Form the mixture into 20 walnut sized balls.
  • Heat the remaining olive oil in a large skillet over medium heat and fry the croquettes for about 5 minutes, turning them until browned and crisp on all sides. Once cooked place on paper towels to drain off any excess oil.
  • Serve the nut croquettes with the caper sauce for dipping and enjoy.

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