Sunflower seed croquettes


Fresh-roasted sunflower seeds, coriander seeds, buckwheat flakes and delicate melted chocolate: crispy, crunchy, and good!


150 g Savoiardi
2 tbsp sunflower seeds
2 tbsp coriander seeds
2 tbsp buckwheat flakes
60 g raisins
60 g chocolate
2 tbsp sugar syrup
90 g butter


  • Lightly roast the sunflower seeds and coriander seeds in a pan with a non-stick surface without any oil, and then remove from the heat.
  • Crumble the Savoy biscuits and mix in the seeds, the buckwheat flakes and raisins.
  • Dissolve 4 tablespoons sugar in warm water, place with the baking chocolate and the butter in a bain marie (double boiler) to melt.
  • Add the remaining ingredients and mix well.
  • Pour the batter into a rectangular plum cake form that has been lined with greaseproof paper and press in well.
  • Leave to chill in the refrigerator for a few hours, or best, overnight.  Cut into slices before serving.
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