Thursday, July 2, 2015

The Delicious Donna Hay's Cauliflower & Parsley Crocquettes

It was creeping up to Good Friday, and I always spending Good Friday craving meat so to not have that happen this year, I planned well in advance a recipe that I really wanted to try, so instead of craving meat I couldn't wait to try this new recipe I found.

I will heed warning now, that this took alot longer than I anticipated to make, it was fiddly and alot of steps for a small dish of 12 small croquettes. Next time I would also try a more neutral oil to cook the croquettes in, as I found that they soaked up alot of vegetable oil and it over took the fresh taste of the vegetable flavours.

Cauliflower & Parsley Croquettes

200g Cauliflower
250g Potato
1 cup Parley - chopped
1 cup Parmesan Cheese - grated
1/2 cup Mozzarella Cheese - grated
1 Tbsp Olive Oil
4 Slices of Bread
Salt & Pepper
1/2 cup Flour
Vegetable Oil - for frying

Place the slices of bread into the food processor and run until fine breadcrumbs. Set aside.
Take the potatoes and peel, dice and boil in a small saucepan until soft (about 15 minutes in boiling water).  Drain the potatoes and place into a heatproof bowl and smash with a fork until fluffy.

 Dice up the cauliflowers and pulse in the food processor.
 Then place the potato, cauliflower, parsley, cheeses, olive oil and 1 of the eggs into a large mixing bowl.  Using a fork or your hands mix the ingredients together thoroughly until it has formed a thick paste consistency and it is able to form shapes easily.
 Taking a small handful an approx size of 2 tablespoons into your hands and form a small oblong shape, pressing firmly together in a cylinder shape.

 Continue to do this until you have done this to the entire mix.  I got 14 croquettes.  Prepare your next stage, take 3 small bowls and place flour in one, crack 2 eggs into bowl two, and breadcrumbs onto the third.

Using these bowls, take the first croquette and dunk into the bowl flour and coat well, then straight into the bowl of egg and coat the entire croquette and finally straight into the breadcrumbs.  Then carefully place the croquette onto a clean dry plate.  Continue process until all of the croquettes are done.  Place the plate of croquettes into the fridge to firm the and set coatings for about 20-30 minutes minimum.
 To commence the cooking, place a large frypan on the stove top and put in the vegetable oil to heat, filling about 1/4 to 1/3 of the pan.  Test oil has heated by dropping in a piece of bread and it if crackles its ready if nothing happens its not.

Place all the croquettes into the pan.  Cook turning as each side goes golden so it cooks evenly and no sides overcooks.  This takes about 10-15 minutes.

Place onto paper towel to drain the excess oil before serving. Enjoy with a mayonnaise or aoili.

Thank you to Donna Hay for another delicious recipe for us all to enjoy.

No comments:

Post a Comment