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 Cauliflower Potato and Parsley Croquette

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Cauliflower Potato and Parsley Croquette Empty
PostSubject: Cauliflower Potato and Parsley Croquette   Cauliflower Potato and Parsley Croquette EmptyThu Nov 15, 2012 3:38 am

Cauliflower and parsley croquettes
adapted from Donna Hay Magazine Oct/Nov 2012
makes 10 croquettes

250 g potatoes, peeled and cut into smaller pieces
200 g cauliflower, devided into rosettes
11/2 cup flat leaf parsley, chopped
1 egg yolk
1 Tbsp olive oil
1 cup (80 g) parmesan, finely grated
1/2 cup (60 g) mozzarella, grated
sea salt and freshly black ground pepper, to taste

for coating:

2 eggs, lightly beaten
1/3 cup flour
2/3 cup breadcrumbs or panko


oil for frying

Cook the potatoes in salted water until soft. Remove with a sieve. Boil cauliflower in the same water for 2-3 minutes until just tender. Remove and place in a sieve. When both vegetables are cool, mash the potatoes and chop the cauliflower. Mix them together with parsley, egg yolk, olive oil, parmesan and mozzarella. Season with salt and pepper.

Roll the mixture into cylindrical shapes. Use 1/4 cup for measuring. Dust each croquett with flour, then dipp in egg and roll in the breadcrumbs (panko) to coat.

Heat the vegetable oil in a deep frying pan until it reches 180˚C. Fry the croquettes in batches until they golden and crispy on all sides. Remove from the pan and place on a paper towel to remove the excess oil.

Serve with roasted garlic aļoli.


Roasted garlic aļoli
recipe from the same source

5 garlic cloves, roasted and cooled down
1/2 cup mayonnaise
1 Tbsp lemon juice
sea salt, to taste

To roast the garlic cloves place them in a small ovenproof dish, sprinkle with some olive oil and bake in 180˚C oven until soft, 10-15 minutes. You can bake whole garlic heads with the top cut off or single cloves, unpeeled.

Remove the roasted garlic from their skins and mash it with a fork. You can put it through a sieve if you like. Mix it with mayonnaise and season with lemon juice and salt to taste.
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