Take your cooking skills to the next level!
Time to unleash your inner chef! With a crunchy, golden exterior and a savoury, meaty centre, every bite of these croquetas will transport you to a bustling tapas bar right in the heart of Spain. If you need even more crunch, we've got you covered; these potatoes are boiled and then roasted to guarantee the crispiest potato experience you've ever had.
Allergens
Utensils
Tags
Olive oil
Potato
3
Garlic
2 clove
Cucumber
0.5
Apple
1
Pork mince
1 packet
Kiwi Spice Blend
1 sachet
Plain flour
2 tbs
Egg
1
Panko breadcrumbs
1 packet
Mixed Salad Leaves
1 packet
White wine vinegar
drizzle
Mayonnaise
1 packet
Roasted tomato salsa
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. Peel potato and cut into large chunks. Peel garlic cloves. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and set aside garlic cloves.
• Meanwhile, slice cucumber(see ingredients) into half-moons. Thinly slice apple into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Kiwi spice blend and cook until fragrant, 1 minute. Transfer to a medium bowl. Season with pepper. • Add some boiled potato (3/4 cup for 2 people / 11/2 cups for 4 people). Mash potatoes with a fork, then mix into pork mixture until well combined. Set aside to cool slightly.
• Transfer remaining potatoes to a lined oven tray. • Drizzle with olive oil and season generously with salt and pepper, tossing to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Once the pork mixture has cooled enough to handle, shape pork mixture into 2cm-thick oval croquetas (4 per person). • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip croquetas into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate. • Return pan to medium-high heat with enough olive oil to coat the base. Cook croquetas in batches, turning every 2-4 minutes until golden. Transfer to a paper towel-lined plate.
• Meanwhile, in a second medium bowl, combine mixed salad leaves, cucumber, apple and a drizzle of white wine vinegar and olive oil. Season to taste. • In a small bowl, add garlic cloves and mash until smooth. Add mayonnaise and stir to combine.Season to taste.
• Divide twice-cooked potatoes, Spanish pork croquetas and cucumber salad between plates. • Serve with roasted tomato salsa and garlic mayo. Enjoy!
3099
kJ
Energy (kJ)
29.1
g
Fat
7.4
g
of which saturates
81.6
g
Carbohydrate
34.9
g
of which sugars
7.9
g
Dietary Fibre
37.2
g
Protein
853
mg
Sodium
with Twice-Cooked Potatoes, Cucumber Salad & Garlic Mayonnaise