Potato and fava bean croquettes such a simple enjoyable concept as a starter and even as a main dish likewise with a tip of freshness from the sliced mint addition. Great the fried variation, amazing baked too.
Serves: 4-5|Preparation: 30 minutes|Cooking: approx. 15-20 minutes
. Fava beans, fresh or frozen: 1 Kg . Potatoes, medium: 4 . Pecorino cheese, grated: 80 g . Breadcrumbs: 200 g . Eggs, medium: 3 . Fresh Mint: 5 leaves, minced . Fresh Thyme: 1 sprig, otherwise a teaspoon of the dried one . Juice of 1 lemon . Salt and black pepper: to taste . Peanut oil for deep-frying, to taste .
Approach
Establish 2 bowls, one with 2 beaten eggs and the other one with breadcrumbs.
Peel and boil the potatoes till soft. Drain pipes and mash them with a fork or in a potato masher. Reserve.
Bring water to the boil in a pot. As quickly as it boils, include the juice of lemon, fava beans and boil them 10 minutes.
Drain and cool them under cold running water, mash them with a fork or in a mixer. Include the fava puree with the potato one, include minced mint, grated Pecorino cheese, thyme, 1 egg, a pinch of salt and pepper, mix till you get an uniform mix.
Forming little croquettes to plunge initially in the beaten eggs then covered in the breadcrumbs.
Heat the peanut oil, fry them a couple of at a time, get rid of the pan when golden.
Put on a plate lined with cooking area roll, a pinch of salt and serve hot.
(7 votes, average: 5.00 out of 5)
Filling …
