I have always loved croquettes, the golden crunchy outside and the velvet soft potato interior makes for the perfect bar snack or, acompliment to a main. The big thing though is its always potato, so I wanted to try something different and that's where cauliflower came to mind. Not only does cauliflower taste yum but it has way less carbohydrates, making it way better for you. The issue is you can't just remove potato completely as it is a great binding agent so that's why you have a mixture of the two. They marry peferct together creating something you won't be able to stop eating.
Cut the potato into medium chunks and boil until soft. Drain and mash until smooth. Cut cauliflower into medium florets and boil until soft. Drain and mash until coarse, as pictured above.
Finely dice bacon, mushroom and garlic and add to a small frying pan along with sliced onions and cook until soft.
Add all ingredients into a bowl and mix to combine. Then roll into balls and Place in the fridge to firm up.
Roll in flour, egg and panko breadcrumbs and Place back in fridge to firm up. Then add to fry or air fryer and fry until golden.
Cauliflower and potato croquettes
Makes about 8
½ large head of cauliflower, cut into medium florets
1 large agria potatoes, cut into medium sized chunks
1 large garlic clove, finely diced
¼ cup parmesan cheese, finely grated, optional
2 shallots finely sliced
2 medium sized portobello mushrooms, finely diced
2 rashers of streaky bacon, diced
1 tsp truffle powder, optional
Cornmeal flour
2 eggs
Panko breadcrumbs
Put the cauliflower florets in a small pot and potato chunks in a separate pot and place both over high heat. Bring to the boil and cook until soft, about 15 minutes depending on the size of your florets and chunks.
Drain both pots well and return both to the heat for 10 seconds to dry off any excess liquid. Mash the potatoes until smooth with a potato masher or through a sieve and mash the cauliflower until coarse with a potato masher, refer to photo above if unsure. Add both to a medium sized bowl and mix until combined. Leave to cool slightly.
Meanwhile heat a small frying pan over a medium-high heat with a splash of olive oil. Once heated add in the shallots, mushrooms, garlic and bacon. Cook for about 5 minutes or until bacon cooked and shallots are translucent, stirring through out to prevent them from burning.
Once onion mixture is cooled add to the potato and cauliflower and mix well to combine. Add in the cheese, truffle powder and season with salt and pepper and mix well to combine.
Line a plate with baking paper. Take a small amount of croquette mixture and roll into a ball with your hands, they should be no bigger than a golf ball. Place on the lined plate and continue until you have used up all the croquette mixture. Place plate in the fridge for at least 1 hour for the croquettes to firm up but can be done the day before.
Crack eggs into a bowl and whisk lightly. Place about 1 cup of flour on a small plate and spread out and on a separate plate add about 2 cups of panko breadcrumbs.
Remove plate from the fridge, then one at a time roll each ball in flour until evenly coated. Then roll in the egg and then coat in the panko breadcrumbs until evenly coated. Place back on to the lined plate and repeat until all the croquettes are crumbed. Place back in the fridge for an hour.
Heat oil in a deep fryer or large pot to 180c. Remove croquettes from the fridge and fry in batches of 3-4 for about 5 minutes or until golden brown. Drain on paper towels and season with salt. For a healthy option which is what I did shown in the photo above is cook them on a rack of an air fryer fro 20-25 minutes on dual setting or 180c until crispy and golden. Season and serve immediately.
They work well as a bar snack served with sauce and aioli or as pictured as a substitute for mashed potato on a dish with any meat. They are a delicious alternative to full potato croquettes as they aren’t as heavy and have a lot less carbs. Enjoy.
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