Long live the camelina! The roasted oil winner of the Sirha Innovation Award 2023

Croquettes and mayo

Written by Mae Senecal


Posted on July 14 2023

Preparation: 25 minutes | Cooking: 6 minutes | Servings: 12 croquettes



3 Nantes carrots, in large pieces

½ white onion, diced

2 cups (500 mL) spinach

700g chicken breasts

3 tbsp. (45 ml) spices of your choice

½ cup (125 mL) leftover cooked rice

¼ cup (60 mL) grated Parmesan cheese

2 tbsp. 2 tbsp (30 ml) gluten-free flour (or flour of your choice)

2 tbsp. tablespoons (30 ml) Signé Caméline virgin camelina oil


1 egg

1 C. 1 tbsp (15 ml) La Mielleuse des Fit Sauces

1 C. (15ml) salt

1 cup (250 ml) Signé Caméline virgin camelina oil

1 lemon (zest & juice)

1 C. (15 ml) ground pepper


  1. In a blender, add the carrots, onion and spinach. Chop into small pieces and transfer to a bowl.
  2. Still in the blender, add the chicken, spices, rice and parmesan. Puree as smooth as possible.
  3. Transfer everything to the bowl with the chopped vegetables. Add the flour and season with S&P. Mix well to have the most homogeneous preparation possible.
  4. Using wet hands, shape 12 croquettes and place them on a baking sheet.
  5. Add camelina oil to coat the croquettes. Cook on the BBQ at 350 for 3 minutes on each side. To book.
  6. In the glass of the blender, put in order: the egg, La Mielleuse des Fit Sauces, salt and camelina oil.
  7. Put the mixing foot at the bottom of the glass and pulse for 10 seconds without moving. Then pulse for another 10 seconds, this time going back and forth up and down.
  8. Transfer mayo to a bowl, add lemon and pepper. Mix well.
  9. Serve the chicken nuggets with the mayo.


Send your croquettes for a short 15 minutes in the refrigerator before coating them with oil and cooking them on the BBQ. This step will help your croquettes stay intact throughout the cooking process!

Recipe credit: The Fit Cook



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