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Greetings dear friends, welcome to my blog. Today I am once again joining the weekly contest Qurator's: Hive Top Chef! | Sour Cream. Every week, Qurator presents us with a challenge that invites us to create recipes and helps us learn. This time, I made my first sour cream, and it turned out delicious. I had to enlist the help of a coworker who loves to experiment in the kitchen to achieve my goal, and of course, I added my own personal touch.
Sour cream is made with cream or milk and is the base of the recipe, but another option is to use Greek or plain yogurt, which is unsweetened. Lemon juice or vinegar is added, or both, along with salt to taste. In my case, I only used yogurt, lemon juice, salt, and a touch of ground black pepper—just enough to add flavor and a little more for garnish. The spiciness was mild, leaving a very pleasant sensation.
This cream can be used as a delicious dip, but you can also add it to pasta. I preferred to use it to accompany some chickpea croquettes that I'd been wanting to make for a while. A tip for this sour cream is to not add too much lemon juice to prevent the yogurt from curdling. To avoid lumps, I dissolved the salt with the lemon juice separately. I hope you enjoy the recipe.
Ingredients
Sour cream:
- 180g plain yogurt
- One tablespoon lemon juice
- Salt and pepper to taste
- Parsley for decoration
Chickpea croquettes:
- 1 cup chickpeas
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 4 cucharadas de harina de avena
- 6 cucharadas de pan molido
Preparation
1.-. We place the plain yogurt in a container. We squeeze the lemon to obtain the desired amount, about a tablespoon, and pour it into another container.
2.- We dissolve the salt in the lemon juice and then gradually pour this liquid into the yogurt while gently folding it in.
3.-. Add pepper to taste, mix again as in step 2, and transfer the mixture to a glass container. Let it cool for at least 30 minutes.
4.- We prepare the chickpea croquettes. We soak the chickpeas overnight, after washing them. The next day, we wash them again and cook them with a teaspoon of salt until soft. Once they have cooled to room temperature, they are ready to use.
5.- We wash the parsley, peel the onion and garlic, and chop everything very finely before adding it to a bowl.
6.- We blend the chickpeas using a little of the cooking water to prevent the blender from clogging. We add the tablespoon of olive oil .
7.-. Add the mixture to the bowl with the seasonings and mix. Then, add the spices: salt, cumin, paprika, and pepper, and mix. Finally, to improve the consistency and make it easier to shape the croquettes, add the oat flour. Mix again.
8.-. Place the breadcrumbs on a plate, shape the croquettes, and coat them in breadcrumbs. Fry them in enough oil over medium-low heat until golden brown on both sides. Once cooked, place them on paper towels to absorb any excess oil.
We served and enjoyed the croquettes with the tangy sauce, which we garnished with black pepper. It was delicious; I highly recommend it.
I hope you liked it, this has been my participation in Hive Top Chef competition. See you another time.
All photos are original, taken with my Xiaomi Redmi 9 cell phone. The editions were made with the application GridArt.
@hylene74
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