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Potato, ham & piquillo pepper croquetas with Romesca salsa

Method

  • The day before serving, combine the mash with 2¼ cups crumbs, the prosciutto, Piquillos, 1 egg, 1 egg yolk, smoked paprika, quite of bit of salt and a little ground pepper with your hands. (If a bit dry, add another egg and if a bit wet, add a little flour.) Then form the mixture into croquettes.
  • Beat the milk with 2 eggs in one large bowl and put the flour and more crumbs in 2 individual large bowls.
  • Then carefully flour the croquettes, dip in the egg wash and crumb. Place on 1-2 trays covered with baking paper and refrigerate overnight, covered.
  • When ready, make the Romesco salsa by processing the roasted capsicum with the lemon juice, toasted pine nuts, red wine vinegar, chilli paste and seasonings until a puree is formed. Then add the oil through the feeder tube, little by little, continually mixing until well combined. Toss the tomatoes and spring onions with the puree and taste for seasoning. Set aside.
  • Deep fry the croquettes in batches until golden all over and then drain well on kitchen paper towels.
  • Serve the croquettes with the salsa in a small bowl on the side.

 

Ingredients

  • 3 cups cold mashed potatoes (no milk or butter)
  • 4 cups Panko crumbs (or homemade breadcrumbs)
  • 55 gm prosciutto, diced
  • ½ cup diced bottled Piquillos
  • 3 large eggs & 1 egg yolk
  • 1 scant tspn smoked paprika
  • sea salt & freshly ground pepper
  • ½ cup milk
  • plain flour
  • 3-4 pieces roasted red capsicum
  • 1 tbsp fresh lemon  juice
  • ¼ cup toasted pine nuts
  • 2 tbsp red wine vinegar
  • 1 heaped tspn chilli paste
  • 150 ml extra virgin olive oil
  • ½ punnet cherry tomatoes, quartered
  • 2 tbsp chopped spring (green) onions
  • vegetable oil for deep frying

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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