Potato Croquettes Tapas Recipe

The best thing to do with leftover mashed potatoes. Boil your potatos until tender and ready to mash.

Potato Croquettes Recipe Recipe Potato Croquettes Potato Croquette Recipe Croquettes Recipe

All the flavor of Elotes Mexican Street Corn in bite-size form.

Potato croquettes tapas recipe. Preheat the oven to 200C 400F 180C fan and line a baking tray with baking parchment. Spanish croquetas are not made from mashed potatoes but from a flavoured thick béchamel which is made in advance and then rolled in flour egg and breadcrumbs and. Peel and grate the apples use the biggest side of your grater and then use your hands to squeeze out all the juice.

Add the chopped onion as well as the chopped parsley and spices. Croquetas de Bacalao is a traditional tapas dish that can be made with a wide variety of fillings but salt cod croquetas must be up there as one of the original croqueta recipes. Heat the oil and butter in a medium heavy-bottomed saucepan over a medium heat and when the butter melts add the leek and and.

Cook the potatoes in salted boiling water for 20 minutes. Mash the potato with a knob of buttersplash of milk then stir in a the tinned tuna fresh parsley the grated zest and a little juice of the lemon and the egg yolk save the white. Mix together the cold potato two eggs parsley mozzarella and flour.

Dice your ham as finely as possible. A fun and creative tapas recipe for Mexican Street Corn Croquettes. Place the apple pulp on a piece of kitchen towel and press out any remaining water.

Incorporate the lightly beaten eggs. Once Youre happy there are no lumps beat the butter into the mashed potato with a wooden spoon or a sturdy metal. About 15-18 minutes then mash.

These croquettes are super easy to make packed with a ton of healthy spinach and always make for a crowd favorite. Croquettes are a simple way of adding great flavors into small egg-like shaped finger foods that are finished off in hot oil to create a beautiful crunchy exterior. 1 litre olive oil to fry.

Check the seasoning and add salt or pepper as needed. Once cooked remove the skin and mash with a fork. Incorporate into the potato.

Steam the fish or simmer in water for about 10 minutes and crumble. Roll the potato mix into bite-sized balls and place them on a tray in.

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