Korean Croquettes

I tried a new recipe tonight: Korean vegetable croquettes, from the Extending the Table cookbook published by the Mennonites. The cookbook is a collection of recipes from across the globe, particularly from areas where food resources are far more scarce than in the typical American city. Along with the recipes — contributed primarily by church members who’ve worked in missions overseas — come stories about the families and villages that are the context for the recipes. What’s striking is the sense of hospitality that emerges: People are always happy to share the food they have, even if there’s barely enough to go around. One such story describes a woman from Lesotho who gave a Western visitor one of only eight pumpkins that she had on hand to last her family through the winter season: “We Basotho know that this is the way to do it. Next year I may have nothing in my field, and if I don’t share with you now, who will share with me then?”

When we have a relationship with the people who grew our food, and with the people who live in our neighborhood, and with the people who share our table, then such acts of generosity are not surprising. After all, how can I let you go hungry when I know I will see you every day? When your children play with mine? When I may have to depend on your kindness next year?

So, about the croquettes. Yum. From a carrot, a potato, half an onion, some flour and a couple of eggs, I fashioned a meal that was delicious, nutritious and satisfying. I ate about a third of the croquettes, so I still have plenty for another meal. (Maybe I’ll freeze them; I’ll bet they’d taste really good reheated in the oven come winter.) I was kind of craving some sort of condiment to go with them, but I’m not as conversant in Korean cuisine as I am in, say, Vietnamese or Thai, so I couldn’t really come up with something ad hoc. (Sweet chili-garlic sauce would have worked — I just tried some, and it was a pretty tasty combo.) Something vinegary, to cut the starch and the fat, would be ideal, I’m thinking. Time for more research.

I used whole-wheat flour in the batter, to add more fiber and nutritional value; the batter was kind of like a savory pancake batter, and fairly thick. I could try substituting sweet potato sometime for the regular red potato I used — but for today, I have lots of red potatoes and no sweets, so I work with what’s at hand.

To accompany my feast, I had a glass of Eliseo Silva Cabernet Sauvignon (2005 vintage), a pleasant, inexpensive ($11, I think) wine made not far from here. The Eliseo Silva label is the off-brand label of Tagaris winery, and it’s named in honor of the long-time manager at the winery’s Wahluke Slope vineyards. (His story is told on the back label: second-youngest of 20 children, came to Washington from Mexico at age 14, worked his way up in the business and is now considered a vital cog in the winery’s business.) I’ve had the merlot many times before (and I like its smooth fruitiness even though I’m not a huge merlot fan), and I tried the syrah once (didn’t like that one particularly well even though I generally like syrah). For the price, I have to say the Eliseo Silva wines are a great find. I really hope the story on the label is close to the truth, and not simply something designed for marketing.

Oh, and the carrot that I used was huge, so I had way too much shredded carrot for the recipe. I made a little Vietnamese salad dressing (fish sauce, vinegar, sugar, garlic) and poured it over the leftover carrot shreds, and — ta da! — Vietnamese carrot salad for tomorrow.

Korean vegetable croquettes