Croquette with Chickpeas, Coriander Naan with Yogurt Dip

Croquettes

Soak chickpeas overnight in cold water. Cook them the day prior in water, salt and pepper with pieces of carrot, bacon, and shallot, coarsely chopped.

Peel the prawns and keep the peel, put it on with 250 grams water and 50 grams of white wine. Boil and let stand for 10 minutes.

Make the butter and chickpea flour roux and add the warm garnalenjus, cook well and season with Parmesan cheese, cayenne pepper, salt, lemon juice, chopped chickpeas, chopped parsley and little ground cumin.

Add the peeled prawns and pour everything into an oiled tray, let sit in the refrigerator.

If everything is stiffened, roll croquettes by hand and sprinkle with flour, mix the loose protein and paneer coarsely ground in panko.

Naan

Warm the milk slightly and dissolve the yeast, add the yogurt, oil, salt and ground cumin and mix in the kikkerwtenmeel under until a dough, roll out into pieces 1 cm thick and leave to rise.

Bake in hot pan or in hot oven 250C until bubbles rise and dough is golden brown.

Dip

Mix the Greek yoghurt with the olive oil, chopped coriander, lemon juice, pepper and salt.

Fry the croquettes at 180C and garnish with peeled prawns, naan bread with chickpea and yogurt with lemon and chopped coriander.