13 October 2009
Spanish croquettes make popular tapas and are served in many tapas bars up and down Spain. The good thing about this recipe is that it so versatile so if you hate waste and have some leftover vegetables from the night before simply throw them in the mix and make up some delicious hot tapas.
Ingredients: (10 - 12 tapas)
6 medium sized boiled potatoes
Left over veg, chopped into small pieces – broccoli and peas are great also carrots, sweet corn or cabbage work just as well.
75g plain flour
Salt and pepper
How to make:
1. In a large bowl or cazuela, mash the potatoes and mix with the vegetables.
2. In a saucepan, bring the water to the boil, remove from the heat and add two tablespoons of olive oil. Slowly beat in the flour until you get a smooth batter.
3. Add the mashed potato mixture and cook over a low heat for 10 minutes or so, stirring all the time until the mixture is smooth and thick. Season.
4. Leave to cool which will also help to thicken the mixture more (it should be thick enough to hold its shape when made into balls)
5. When the mixture is cool enough to handle, form the mixture into potato cakes, balls or croquette shapes – whatever you prefer.
6. In a small but deep frying pan, heat more olive oil for frying and then deep fry the croquettes in batches until golden all over. Drain on kitchen paper and serve while still hot.
More Spanish vegetarian recipes and tapas here >>>