Best Croquettes With Plantain Pumpkin Seed Mozzarella And Pancetta Recipe By Tasty Recipes

CROQUETTE MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
• Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
• Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
• Take a spoonful of potatoes and form into a patty.
• Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
• Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
• Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
• Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
• Let cool for a few minutes as they will be HOT.
• Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
• Enjoy!

PUMPKIN AND GOAT CHEESE CROQUETTES

Steps:

• Preheat the oven to 180c.
• Place pumpkin on a baking tray and cook for 45 mins or until tender.
• Remove from the oven and cool.
• Discard the pumkin skin and chop the flesh.
• Place the flesh in a food processor, add the nutmeg and pulse to a puree.
• Season to taste. If mixture is too wet, strain to remove any exess water.
• Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
• Roll the mixture into balls the size of small marbles.
• Coat the cheese balls with the pumpkin puree mixture.
• Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
• In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
• Cook the croquettes in batches until golden (about 3 mins).
• Drain on paper towels and serve warm.

MERGUEZ MEATBALLS WITH MOZZARELLA RECIPE BY TASTY

Steps:

• In a large bowl, add the ground meat, minced garlic, chopped parsley, harissa, salt, paprika, cumin, coriander, sumac, turmeric, fennel, black pepper, garlic powder, and cinnamon.
• Use your hands to combine mixture, making sure not to overwork the meat.
• Grab a small handful of meat and push half a mozzarella ball into the center. Use your hands to gently roll the meat into a ball, sealing tightly where the mozzarella ball is nestled. Repeat until you have around 16 meatballs.
• Over medium-high heat, add olive oil into a saute pan or skillet. Once the oil is hot, drop the meatballs in and leave room so that they are not sticking to each other. As they cook on the pan, sprinkle a pinch of salt on each side.
• Allow each side of the meatball to get a nice dark brown sear before using a spoon to turn them over. Repeat this process until you have even browning.
• Once the meatballs are seared perfectly all around, lower the heat and cover for a bit (about 2 minutes) to make sure they're fully cooked in the center.
• Garnish with chili flakes for an extra kick and chopped parsley and serve.
• Enjoy!

CHEESE-STUFFED TATER TOTS RECIPE BY TASTY

Steps:

• Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl.
• Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
• Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. Let cool a bit.
• Enjoy!

BACON AND CHEESE STUFFED BOXTY RECIPE BY TASTY

Steps:

• Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
• Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
• Stir in the melted butter and season if necessary.
• Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it's too wet add a bit more flour.
• Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (¼ in) thick.
• Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
• Cut into a nice round shape using a cookie cutter making sure it's fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
• Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
• Serve topped with a tablespoon of soured cream and a few bits of scallions.
• Enjoy!

CROQUETTES WITH PLANTAIN, PUMPKIN SEED, MOZZARELLA AND PANCETTA RECIPE BY TASTY

Steps:

• Boil the potato in one pot until completely soft/cooked through. Whilst the potato is boiling, boil the plantain pieces (skin on) in another pot until very soft (slightly overcooked). The plantain will become more yellow and begin to push out of the skins.
• Mash together the potato and plantain thoroughly in a bowl. Mix in the plain flour, then leave the mix to cool.
• Once cooled, take about a tablespoon of the mix and use your hands to roll it into a ball around 3.5-4 inches wide (adding or removing some of the mix as necessary).
• Use your finger or the end of a spoon or fork, to create a deep hole in the ball (around three quarters way through the ball) for the filling, making sure not to poke all the way through. Carefully stuff the hole with either pancetta or mozzarella.
• Take a little more of the mix to create a small 'lid' to cover the hole, then use your hands to carefully roll the ball again to re-shape it as necessary.
• Repeat to create around 8 pancetta balls, and 8 mozzarella balls.
• Use a spoon on your hands to cover each ball completely in the beaten egg, and then in the breadcrumb and pumpkin seed mix. Do this twice for each ball to ensure it is sufficiently coated.
• Set out the croquettes on a plate or tray ready to fry and heat the oil over a medium-high heat in a large frying pan.
• Test the oil is ready with one croquette first: it should begin to sizzle and fry immediately. If the croquette browns/blackens almost immediately, reduce the heat.
• Shallow fry the croquettes until they are a deep golden brown, rotating as necessary. Quickly and carefully remove the croquettes once browned with a spatula or tongs to avoid burning and set aside on a plate lined with kitchen towel (to help drain any excess oil).
• For the suya mayo, mix together the Japanese mayonnaise and suya spice thoroughly.
• Enjoy the croquettes very warm with the suya mayo as a dip.