sobrasada + potato croquettes
Divine.
makes four golf ball sized croquettes
300g (peeled weight) potatoes, in chunks
a good pinch of salt
1 dsp plain flour
60g sobrasada
1 tbsp finely chopped spring onions
1 tbsp finely chopped flat-leaf parsley
1 dsp toasted pine nuts, crushed
fine breadcrumbs for coating
Boil the potatoes in salted water until cooked. Drain, return to the pan and dry thoroughly. Mash and mix in the salt and flour. Taste to see if it's seasoned enough. Allow to cool, form into four balls and chill in the fridge for half an hour or so.
Warm the sobrasada in a microwave for 10 seconds or so just to soften. Mix with the spring onion, parsley and crushed pine nuts. Chill in the fridge for half an hour or so.
Flatten the potato balls out into cakes and place a dollop of the sobrasada mixture in the centre of each. Bring the edges of the potato cakes up and around the sobrasada and form into round balls. Roll in the breadcrumbs and chill to firm up. Remove from the fridge and roll in breadcrumbs again. Deep fry in vegetable oil at 180C until golden.
makes four golf ball sized croquettes
300g (peeled weight) potatoes, in chunks
a good pinch of salt
1 dsp plain flour
60g sobrasada
1 tbsp finely chopped spring onions
1 tbsp finely chopped flat-leaf parsley
1 dsp toasted pine nuts, crushed
fine breadcrumbs for coating
Boil the potatoes in salted water until cooked. Drain, return to the pan and dry thoroughly. Mash and mix in the salt and flour. Taste to see if it's seasoned enough. Allow to cool, form into four balls and chill in the fridge for half an hour or so.
Warm the sobrasada in a microwave for 10 seconds or so just to soften. Mix with the spring onion, parsley and crushed pine nuts. Chill in the fridge for half an hour or so.
Flatten the potato balls out into cakes and place a dollop of the sobrasada mixture in the centre of each. Bring the edges of the potato cakes up and around the sobrasada and form into round balls. Roll in the breadcrumbs and chill to firm up. Remove from the fridge and roll in breadcrumbs again. Deep fry in vegetable oil at 180C until golden.
