Sunday, 3 February 2019

EGGPLANT CROQUETTES


I love croquettes! However, I don't make them very often because it takes a bit of preparation and sometimes I don't have the time. Having said that, after making these ones tonight, I will have a look at some of the recipes passed down to me by my family and I'll make some more for sure. This is comfort food at its best! Loved them so much! And .... they are super healthy and delicious!

INGREDIENTS

4 medium eggplants, roasted
1 brown onion, roasted (optional)
280g cooked floury potatoes, peeled and mashed roughly with a fork.
1 large free-range egg, beaten
140g feta, crumbled
20g Parmesan, grated
1/2 tsp sea salt
200g dried white breadcrumbs
sunflower oil for frying
black pepper
Tarragon aioli (optional)
1 free-range egg
1 small garlic clove, crushed
1 1/2 Tbsp lemon juice
1/4 tsp salt
60ml rapeseed oil
60ml olive oil
2 Tbsp chopped tarragon

METHOD:
First, prepare the eggplants. Follow the method for Escalivada. This can be done ahead, even a couple of days before. Just keep in the fridge until time to use it.
Place the eggplants in a colander and leave to drain for 30 minutes to get rid of some of the liquid.
Place the eggplant flesh in a large bowl together with the onion sliced thinly if using it.


Boil the potatoes and when cool, mash them roughly with a fork.



Add the potatoes, egg, feta, Parmesan, salt and some pepper to the eggplant.



Bring everything together gently with a fork; you want to keep the mix quite rough. Add about half of the breadcrumbs, just enough so the mix is sufficiently solid to hold its shape but still a bit sticky.



Remove the mix from the bowl and divide it into four. 



Roll each portion into a thick sausage that is about 2.5cm in diameter.



Sprinkle the remaining breadcrumbs on your work surface and roll the sausages in them so they are completely coated.



Transfer to a tray lined with baking paper and leave to firm up in the fridge for at least 20 minutes.



Meanwhile, if you choose to make the aioli, place the egg yolk, garlic, lemon juice, oil and salt in a tall jar. Use a hand blender to make the aioli. See this video to see how it is done.
When the aioli is creamy and thick like mayonnaise, fold in the tarragon or parsley. Keep in the fridge.


To cook the croquettes, cut each sausage into 5cm long barrel-shaped pieces; you should end up with about 20 pieces.


Pour enough frying oil into a frying pan to come about 1.5cm up the sides.
Heat up the oil, then fry the croquettes in small batches for about 3 minutes, turning them over to colour evenly.
Make sure the oil is always hot but not so hot it burns the croquettes.


Transfer to kitchen paper to drain. Serve hot.


Serves 6



Here the croquettes are served with Tomato with wasabi mascarpone & pine nuts and with Prosciutto wraps. It was a lovely combination of flavours.

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