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croquettes falafel version

INGREDIENTS

– 500 grams of dried chickpeas
– 4 cloves of garlic
– 1 bunch of parsley
– 1 onion
– 1 tablespoon of baking soda
– 2 tablespoons coriander powder
– 2 tablespoon cumin
– 1/4 tablespoon chili
– 2 teaspoons of salt
– 1 liter of peanut oil (or olive oil if you are going to make the falafels in the oven)

PREPARATION

Put the chickpeas in a bowl, cover them with water and let them soak for 12 hours (overnight). Peel the garlic and onion. Put the drained chickpeas, onion, garlic and parsley in the food processor. At that time, you can also add the rest of the spices, the salt and the baking soda. Mix well until you get a smooth dough without lumps. Pour the dough into a salad bowl, cover it with plastic wrap and let it rest in the fridge for an hour. After that time, take a tablespoon and start kneading the falafel. Heat the oil in a frying pan and when it reaches temperature, introduce the balls to fry until golden brown. From there, to absorbent paper and our sandwiches, pitas or… directly to our mouths!

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classic potato croquettes: crispy on the outside, soft on the inside

INGREDIENTS

  • 600 grams of potato
  • 50 grams of butter
  • 3 egg yolks + 1 egg
  • A pinch of nutmeg
  • Salt and pepper
  • Flour
  • Bread crumbs
  • Seed oil for frying

PREPARATION

Cook the potatoes with the skin and when they are boiled, mash them. Add a little butter to the mixture and bring it to a boil until you notice that the water in the potatoes has evaporated. Add salt, pepper and a pinch of nutmeg. Then add the egg yolks. Put the puree in a bag and make one or several cylinders. Put the beaten egg on one plate, the flour on another and the breadcrumbs on a third. Coat the croquettes: you can make a giant one or several small ones. Heat the oil and fry the croquettes in it. When you notice that they are crispy on the outside, take them off the heat and put them on absorbent paper. To eat!

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potato croquettes

INGREDIENTS

  • 600 grams of potato
  • 50 grams of butter
  • 3 egg yolks + 1 egg
  • A pinch of nutmeg
  • Salt and pepper
  • Flour
  • Bread crumbs
  • Oil

PREPARATION

Cook the potatoes whole and with the skin. Once they are cooked, drain them, peel them and mash them with a fork. Then put them in a saucepan over low heat until the water in them evaporates. When you see that you have a dry puree, add the butter cut into small pieces, the salt, the pepper and the nutmeg. Mix. Remove the saucepan from the heat and add the egg yolks one by one. Mix once more. Put the mixture inside a pastry bag to obtain round and perfect croquettes. Coat them in flour, egg and breadcrumbs and then fry them. They’re ready!

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cauliflower and parmesan croquette

INGREDIENTS

  • 500 gr of cauliflower
  • 120 gr of Parmesan cheese in pieces or grated
  • 1 egg
  • 1 teaspoon chopped parsley
  • 30 grams of cream
  • 50 grams of flour
  • Salt and pepper to taste
  • 75 g of breadcrumbs
  • 1 egg and breadcrumbs to coat
  • oil for frying

PREPARATION

In a saucepan, bring water to a boil with a little salt and add the cauliflower in pieces until it is well cooked. Then mix the cauliflower with the Parmesan, the egg, the parsley, the milk, the flour, the salt and pepper to taste and the breadcrumbs until you obtain a homogeneous mass. Beat everything well with the help of a mixer. Take a soup spoon and carefully form the croquettes. Pass them through beaten egg and breadcrumbs. Now it’s time to fry them. When they are ready, remove them to a plate with kitchen paper to remove the excess oil and enjoy this delicious snack!

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SAILOR CROQUETTES

INGREDIENTS

  • 500g of flour
  • 550g of water
  • 3 sheets of seaweed
  • 15g brewer’s yeast
  • Sal
  • Oil

PREPARATION

Put in a bowl: the sifted flour, the brewer’s yeast and the water. Knead. When you get a very smooth mixture; Add the previously washed and chopped algae. Let the mixture sit for at least two hours (until it rises). Then go making and frying the croquettes.

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broccoli and ricotta croquettes

INGREDIENTS

  • 300 grams of ricotta
  • 1 broccoli
  • Bread crumbs
  • Sal
  • Oil
  • aromatic herbs

PREPARATION

Cook the broccoli for 10 minutes with a pinch of salt. Then mash it with a fork. In a bowl mix the ricotta and salt until you get a smooth dough that we will mix with the crushed broccoli. Make balls and pass them through the breadcrumbs and the aromatic herbs that you have chosen. Put all the croquettes in an oven mold, add a few drops of olive oil and put them in the oven at 180º until you see that they are golden.

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question croquettes

INGREDIENTS

  • 8 questions
  • 1 egg
  • 3 tablespoons of breadcrumbs
  • 2 tablespoons of flour
  • Salt and pepper
  • Oil

PREPARATION

Pour the quesitos into a bowl and mash them with a fork. Divide the mixture into eight portions with your hand, which you will shape into croquettes. Leave them in the freezer for two hours. Beat the egg and add salt and pepper. In another plate, mix the flour and the breadcrumbs. Coat the croquettes in that order. Fry them in a pan and binge. Exquisite!

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rice and mozzarella croquettes

INGREDIENTS

  • 300 grams of rice
  • 50 cl of vegetable broth
  • 1 onion
  • 2 tablespoons of butter
  • 50g Parmesan
  • 100 g of mozzarella
  • Salt and pepper
  • 2 eggs
  • 50g of flour
  • 100g breadcrumbs
  • Oil

PREPARATION

Heat butter in a pot. When you see that it melts, add the finely chopped onion. Cook the mixture over low heat until the onion turns transparent. Put the rice. Then pour the vegetable broth and stir so it doesn’t stick. In this step you have to add salt and pepper. Let it cook for 20 minutes without stopping stirring. Remove the pot from the heat and add the grated Parmesan. Spread the rice out on a large plate and let it cool completely. Make dumplings with rice. Using your thumb, create a groove in the center of each meatball to top each with a bit of mozzarella. Close the croquettes, batter them and fry them. To the table!

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potato and salami croquettes

INGREDIENTS

  • 800 grams of potatoes
  • 2 eggs
  • 80 grams of Parmesan
  • 1 pinch of nutmeg
  • 2 eggs
  • 1 tablespoon of milk
  • 100 g breadcrumbs
  • Oil
  • 100 grams of salami

PREPARATION

Peel the potatoes and put them to boil. When they are ready, crush them and put them in a bowl. Add the eggs, grated Parmesan, and nutmeg. Mix everything well. Prepare two bowls: in one put the egg with a tablespoon of milk and in the other put the breadcrumbs. With the dough that you have made previously, make balls and pass them through each of the bowls to coat them. Fry and put on your boots with this delicious recipe.

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SUPPLIES

INGREDIENTS

  • 500 grams of rice
  • 2 tablespoons tomato sauce
  • 100 grams of grated cheese
  • 2 eggs
  • 1 mozzarella
  • Bread crumbs
  • Olive oil

PREPARATION

Boil the rice, drain it and let it cool. Add the sauce, eggs and cheese. Mix everything well until you get a homogeneous mass. Cut the mozzarella into small pieces and introduce each one into a croquette at the time you knead them. Batter and cold. Et… voilà !

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mozzarella croquettes

INGREDIENTS

  • 1 kilo of potatoes
  • 150 grams of mozzarella
  • 50 grams of cooked ham
  • 50 grams of butter
  • 50 grams of grated cheese
  • 2 whole eggs
  • 2 egg yolks
  • Bread crumbs
  • Flour
  • Sal

PREPARATION

Boil the potatoes and pass them through a masher. Add the butter, cheese and 2 egg yolks to the puree. Cut the ham and mozzarella into small cubes. With floured hands, make the croquettes with the potato mixture. Put a little of each inside each croquette. Coat in flour, egg and breadcrumbs. And fry.

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quinoa and zucchini croquettes

INGREDIENTS

  • 2 courgettes
  • 1/2 teaspoon salt
  • 30 cl of water
  • 125 grams of quinoa
  • 1 egg
  • 3 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 100 grams of grated Parmesan
  • 50 grams of breadcrumbs
  • 3 tablespoons olive oil
  • Salt and pepper

PREPARATION

Grate the zucchini. Put it in a bowl with half a teaspoon of salt and let it rest for 10 minutes and then squeeze it. Meanwhile prepare the quinoa. Put water together with the quinoa in a saucepan and let it boil for 10 minutes. Next, she removes the pot from the heat and separates the grains with a fork. These have to rest for another 10 minutes. Put the quinoa in a salad bowl. Add the grated zucchini, eggs, minced garlic, oregano, breadcrumbs, Parmesan, salt and pepper. Make the croquettes, batter them and fry them. They are delicious!

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12/12 SLIDES