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Potato Croquettes

This recipe for Potato Croquettes has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon 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.

Ingredients 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.
200ml water
Olive oil
50g plain flour
Salt and pepper

How to make Potato Croquettes

  • In a large bowl, mash the potatoes and mix with the vegetables.
  • In a saucepan, bring the water to the boil, remove from the heat and add two tablespoons of olive oil.
  • Slowly beat in the flour until you get a smooth batter.
  • Add 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.
  • Leave to cool which will also help to thicken the mixture more (it should be thick enough to hold its shape when made into balls)
  • When the mixture is cool enough to handle, form the mixture into potato cakes, balls or croquette shapes - whatever you prefer.
  • In a small but deep frying pan, heat more olive oil for frying and then deep fry the croquettes in batches until golden all over.
  • Drain on kitchen paper and serve while still hot.

Potato Croquettes

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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