In 2022, with the Korean chef Juliette JU, aT Paris developed vegan-oriented recipes to provide the chance to enjoy the Korean food in a healthier and sustainable way. We developed the total 8 recipes : 2 entrees, 4 plats, 2 desserts. You can discover all of this video at our playlist of the vegan recipes!
– 300g potatoes
– 3 garlic cloves, minced
– 50g carrots
– 50g onions, minced
– 1 teaspoon parsley, minced
– 1⁄2 teaspoon curry powder
– Salt, pepper
– Flour
– 1 egg
– Bread crumbs
– Oil for frying
Sauce:
– 2 tablespoons soy sauce
– 1 teaspoon honey
– 2 teaspoon white vinegar
– 20g yuza jam (yuzu)
Peel the potatoes and boil in water.
Peel and chop the carrots.
Mash the potatoes in a bowl with a fork, add the rest of the ingredients and season.
Remove to a baking sheet and put in the freezer to harden.
Cut the croquette into a rectangle shape then coat in flour -> egg -> breadcrumbs.
Prepare oil in a pan, fry at 180 degrees until golden brown.
Combine sauce ingredients in a bowl.
Serve with the salads you want and enjoy.
Juliette JU is a professional chef who can explain Korean food with touch of France with the diverse experiences in the kitchens of the Bristol, Joël Robuchon and the Park Hyatt Paris Vendôme. She was also a French cooking teacher at the Cordon Bleu, and she opened her own restaurant OCTAVE in paris.
