This is the way Spaniards usually eat croquettes. It's a delicious tapa. This dish is from Spain and the original recipe calls for eggs to bind the croquettes and Manchego cheese to fill them.
Since I became vegan, actually plant-based, I use other ingredients for binding and only non-dairy cheeses.
Also, I'm trying not to fry anymore. Instead, I bake as much as possible.
Ingredients:
For the croquettes:
- 2 large potatoes
- 2 tsp minced green onion
- 2 tsp chopped flat leaf parsley
- Pinch thyme
- Pinch cayenne
- ½ cup grated or cubed non-dairy cheese
- 2 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1/3 cup breadcrumbs
- Olive oil spray for baking
- 4 tbsp quince paste
- 1 tsp sherry vinegar
- Hot water to dissolve paste
Boil the potatoes until tender or cook them in the microwave. When ready, discard the skin and mash the flesh well. Add the green onions, parsley, thyme and cayenne. Mix them well.
Cook the potatoes and mash them. When cool, mix parsley and garlic.
Working with your hands, take small portions and make a hole in the middle to insert the cheese. If cheese is grated, mix it with the mashed potatoes.
Shape the mix into balls or ovals.
Dip each croquette into a mix of 2 tbs. olive oil and 2 tbs. apple cider vinegar in one container, letting the excess drip off. Use more if needed.
Spread the breadcrumbs on a baking sheet or flat plate and then roll in bread crumbs to coat.
Repeat the process until all croquettes are dipped and breaded.
When they are all ready, bake croquettes at 350F until crispy turning them carefully.
For the sauce, mix the quince paste with sherry vinegar adding a bit of hot water to dissolve the paste. It will result in a sweet-sour sauce just to match the cheese croquettes.Serve the croquettes with the quince sauce.
Serves: 3-4
Enjoy!
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| Croquettes with quince sauce |