Cheese and Pink Lady Apple Croqueta with Smoked Paprika Dip
Serves: 16
Cost Cutting Eco Friendly Freezes Well
These Brazilian-inspired croqueta are the perfect addition to any family feast! Spice them up with a generous dollop of smoked paprika dip.
Ingredients:
2 large baking potatoes 60g vegetarian Manchego cheese, grated 30g Parmesan-style cheese, grated 3 Pink Lady® apples, grated and drained Sea salt 10 tbsp plain flour 2 free-range eggs 100g Panko breadcrumbs For the dip: 10 tbsp plain yoghurt 2 tbsp smoked paprika 1 tsp sea salt Juice of 1 lemonmethod:
- Cook the potatoes in a microwave or oven until cooked through. Scrape out the potatoes and mash.
- Combine the manchego cheese, parmesan, Pink Lady® apples and two pinches of salt to the potatoes. Make 16 balls out of the mixture.
- Roll the balls in the plain flour then dip balls in the whisked eggs. Finish them by rolling them in the breadcrumbs.
- Heat a deep pan with enough oil to cover the croquetas. Add the croquetas to the hot oil and fry on a medium heat until golden brown and warmed on the inside.
- Drain on kitchen roll and serve immediately with the smoke paprika dip.
- Combine all the ingredients for the dip and enjoy with your croqueta.
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