Croquettes (AIP, V+)

Oven-baked rice croquettes with plum sauce

You will need:
1 small head cauliflower
3 medium barbosa onions (new season onions with a sweeter flavour)
2 garlic cloves
1/4 cup onion greens, chopped
2 fresh sage leaves
small bunch of flat leaves parsley
1 green banana
2 tbsp coconut oil
1 heaped tbsp coconut flour
a good pinch of Himalayan rock salt (optional)

1. Rinse and cut the cauliflower into small florets. Put the cauli florets into a blender fitted with an S-blade and process into rice-like crumbs. I usually grind them in 3 or 4 batches, this helps to get even crumbs.
2. Transfer the cauli rice into a mixing bowl, add finely chopped barbosa onions and garlic (you can chop the onions and garlic in the blender, or process into a paste), chopped onion greens, sage leaves, parsley leaves. Combine.
3. Mash the green banana with a fork into a gooey paste. Mix to the cauliflower rice, add the coconut flour, some salt (if using) and drizzle with the melted coconut oil. Mix thoroughly.
4. Take 1 heaped tbsp out of the croquette base and between you palms form it into a cylindrical shape. Use up all the mix.
5. Arrange the raw croquettes on a baking tray (I used my pyrex baking tray, no baking paper, no greasing) and put the tray into a preheated oven and bake on 175 C for 30 to 35 mins.
6. Take the tray out of the oven and let the croquettes rest undisturbed for 5 to 7 mins.
7. Serve the still warm croquettes with freshly chopped onion greens and warmed plum sauce. Enojoy!