recipe for Potato Croquettes has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This is very similar to 'bubble & squeak' and a
great way to use up left over vegetables. It can also
be made from scratch using any vegetables you like and
served as an accompaniment or indeed tapas or an appetiser.
for Potato Croquettes
3 medium sized cooked potatoes
Any left over vegetables, chopped into small pieces
- broccoli and peas are great but carrots, sweet corn
or cabbage work just as well.
50g plain flour
Salt and pepper
to make Potato Croquettes
a large bowl, mash the potatoes and mix with the vegetables.
a saucepan, bring the water to the boil, remove from
the heat and add two tablespoons of olive oil.
beat in the flour until you get a smooth batter.
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.
to cool which will also help to thicken the mixture
more (it should be thick enough to hold its shape
when made into balls)
the mixture is cool enough to handle, form the mixture
into potato cakes, balls or croquette shapes - whatever
a small but deep frying pan, heat more olive oil for
frying and then deep fry the croquettes in batches
until golden all over.
on kitchen paper and serve while still hot.
with permission of Orce