Couscous and Vegetable Croquettes
[Vegan]

For the Croquettes:

1. Prepare the couscous as indicated in the package.
2. Put everything in a blender: cauliflower, leek, peeled carrots, basil, mint and sage and olives. Start chopping. Season with salt and pepper. Add extra virgin olive oil (do not overdo it) and continue to mince until a fine mixture is obtained (such as fried vegetables).
3. In a bowl, add the couscous an vegetables with the starch and the cornmeal flour. The compound will still have a loose appearance, as the vegetables are raw. To help you, you can add a tablespoon of durum wheat semolina.
4. Line a baking sheet with parchment paper and fill a 1 1/2 inch diameter pastry cutter with a teaspoon, compacting the mixture well.
5. Remove the ring and continue to form croquettes until the mixture is used up.
6. Cook in a ventilated oven at 350°F-400°F until golden brown (this recipe took about 12 minutes).

For the Sauce:

1. In an immersion mixer put rocket, basil and paprika and begin to blend using a tablespoon of ice water.
2. Add the pistachios and the oil and continue to blend until a smooth sauce is obtained.
3. Serve the warm croquettes sprinkled with the sauce.