1 large celeriac (approx 300g), peeled, cut into quarters
2 medium golden kūmara (approx 1kg), peeled, cut into quarters
8 sprigs coriander
200g shallots, chopped
1 tablespoon paprika powder
50g gherkins, chopped
200ml coconut milk
½ cup semolina
2 cups breadcrumbs
3 litres canola oil for deep-frying, plus a little extra for baking
½ cup pistachios
1 cup chickpeas
juice of 2 lemons
100ml cold water
3 tablespoons olive oil


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1.Heat the oven to 180°C.
2.Put the celeriac and kūmara onto a tray, drizzle with canola oil and a little salt.
3.Cover with foil and bake until soft, about 45 minutes.
4.Cool for a few minutes, then mash together until no lumps remain.
5.Chop half of the coriander sprigs and add to the mash with the shallot, paprika powder, gherkins and some salt and mix thoroughly.
6.When the mix is cold enough, roll into small balls.
7.Put the coconut milk, semolina and breadcrumbs into three separate bowls.
8.Heat the canola oil in a deep pan.
9.Taking one croquette, dip it in the coconut milk, then lightly roll in semolina, then breadcrumbs.
10.Set aside on a dry tray and repeat the same process until all the croquettes are crumbed.
11.Deep-fry the croquettes in batches for around 4-5 minutes, until golden brown in colour.
12.To make the hummus, lightly toast the pistachios in a pan.
13.Cool, then blend with the chickpeas, lemon juice, cold water and some salt.
14.Add the olive oil at the end to make it smooth.
15.Serve the hot croquettes in a bowl with the pistachio hummus topped with picked coriander leaves.

Drinks Johan Cabrera / Food Abhijit Dey / Photography Jamie Bowring

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