Croquettas & Albondigas Con Patatas
Carlyn Calloway
Vegan Croquettas
Ingredients:
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Instructions:
Preparing the Potato Balls: Mix Just Eggs, mashed potatoes, parsley and flour in a medium bowl. Add salt and pepper to taste, chill until cold, at least 1 hour. Preparing the Filling: In a pan, add a tsp. of Olive Oil to medium heat. Add minced garlic and onions until onions look transparent; then add your ground meat to the pan until browned. Once browned, turn off heat and add Misha's Kind Cheese (or Bechamel Sauce) to the mixture, season with salt and pepper, then add freshly chopped parsley to the mixture. Place mixture in a bowl, set aside and chill for at least an hour. Assembling the Croquettas: Place 1/8 cup of Just Egg in a shallow bowl; place breadcrumbs in another bowl. Set aside so you can assemble the croquettas. To make the balls, scoop 1 generous tablespoon of the potato mixture, flatten and place in the palm of your hand. To this, add 1/2 tbsp. of the meat mixture at the center of the potato mixture and gently fold each end to form an oval shaped ball, gently forming the Croquetta to cover any gaps or holes. Once all the Croquettas have been formed, pour vegetable oil into a medium skillet to measure ½” and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip the potato balls in Just Egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels. You may serve them hot or at room temperature. You may serve with a garlic aioli sauce if you like or simply as is. Pair with a glass of Red Wine or Sangria and enjoy! |
Albondigas Con Patatas
Ingredients:
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Instructions:
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