What we're aiming for:
A sharing plate of croquetas - feeds two with leftovers to spare
An accompanying tomato and avocado salad
A sharing plate of croquetas - feeds two with leftovers to spare
An accompanying tomato and avocado salad
The Croquetas:
The Components:
*We like to make bread crumbs by toasting chunks of any leftover baguette or bread in the oven. Once slightly browned and crispy, pop into the food processor with a bit of sea salt and a few cranks of cracked black pepper. Blend well = breadcrumbs. If you want to throw in any additional spices (we like dried thyme), do so while blending = tastier breadcrumbs.
The Algorithm:
- Boil the sweet potatoes for around 10-12 minutes, then mash them as well as you can - this needs to be smoooooth.
- Add a half cup of the extra virgin olive oil, cumin seeds, and a pinch of salt and pepper to the mashed sweet potato, and mix well.
- Fry your chopped ham and garlic in a frying pan over a medium heat with a little olive oil. Around 4-5 minutes should do it.
- Add the ham, garlic and parsley to the sweet potato mash.
- Now beat both eggs in a small bowl - this will be your binding agent.
- Spread the breadcrumbs out over a plate and prepare to make your croquettas.
- Take a handful of the sweet potato mash mixture and roll into a sausage (it helps to keep your hands wet as you go to prevent sticking).
- Dip into the egg mixture then roll into the breadcrumbs. Cover as thoroughly as possible then place on a separate tray/plate.
- Repeat until the sweet potato mash mixture is finished!
- Place the tray of croquettas into the fridge for around half an hour to let them set.
- Once you're ready to cook, pour the remaining half cup of olive oil into a frying pan and allow to heat up on a medium heat. When hot, add the croquettas.
- Cook for about 6 minutes in total, turning the entire time to keep all sides nicely browned, then remove and serve with the lovely salad below!
- 2 x large sweet potatoes, peeled and cubed
- 100g of Serrano ham, diced
- 1 clove of garlic, peeled and ready to be minced into the pan
- 1/2 cup of good quality extra virgin olive oil
- 1/2 cup of olive oil (for cooking)
- A bunch of fresh parsely, chopped
- 1 tsp of crushed cumin seeds (we use a pestle and mortar)
- 2 x eggs
- Seasoned breadcrumbs
- Sea salt and cracked black pepper
*We like to make bread crumbs by toasting chunks of any leftover baguette or bread in the oven. Once slightly browned and crispy, pop into the food processor with a bit of sea salt and a few cranks of cracked black pepper. Blend well = breadcrumbs. If you want to throw in any additional spices (we like dried thyme), do so while blending = tastier breadcrumbs.
The Algorithm:
- Boil the sweet potatoes for around 10-12 minutes, then mash them as well as you can - this needs to be smoooooth.
- Add a half cup of the extra virgin olive oil, cumin seeds, and a pinch of salt and pepper to the mashed sweet potato, and mix well.
- Fry your chopped ham and garlic in a frying pan over a medium heat with a little olive oil. Around 4-5 minutes should do it.
- Add the ham, garlic and parsley to the sweet potato mash.
- Now beat both eggs in a small bowl - this will be your binding agent.
- Spread the breadcrumbs out over a plate and prepare to make your croquettas.
- Take a handful of the sweet potato mash mixture and roll into a sausage (it helps to keep your hands wet as you go to prevent sticking).
- Dip into the egg mixture then roll into the breadcrumbs. Cover as thoroughly as possible then place on a separate tray/plate.
- Repeat until the sweet potato mash mixture is finished!
- Place the tray of croquettas into the fridge for around half an hour to let them set.
- Once you're ready to cook, pour the remaining half cup of olive oil into a frying pan and allow to heat up on a medium heat. When hot, add the croquettas.
- Cook for about 6 minutes in total, turning the entire time to keep all sides nicely browned, then remove and serve with the lovely salad below!
The Salad
The Components:
The Algorithm:
- Lay down the rocket in a thin layer on a large plate or platter
- Chop up the tomatoes in thick slices or quarters and line the plate with them, keeping the rocket in the middle
- Chop the avocado into slices or chunks and spread on top of the tomatoes
- Chop the onion into slices or circles and throw them on top of the rest
- Sprinkle some olives around the plate
- Put whole leaves of basil or tear them up and spread them over the other ingredients
- Now pour some of that lovely olive oil on top, crush a bit of sea salt and crack black pepper all over and you're ready to go!
- A big handful of rocket (arugula)
- Fresh salad tomatoes
- A ripe avocado
- 1/2 a red onion
- Spanish olives
- Fresh basil leaves
- Extra virgin olive oil
The Algorithm:
- Lay down the rocket in a thin layer on a large plate or platter
- Chop up the tomatoes in thick slices or quarters and line the plate with them, keeping the rocket in the middle
- Chop the avocado into slices or chunks and spread on top of the tomatoes
- Chop the onion into slices or circles and throw them on top of the rest
- Sprinkle some olives around the plate
- Put whole leaves of basil or tear them up and spread them over the other ingredients
- Now pour some of that lovely olive oil on top, crush a bit of sea salt and crack black pepper all over and you're ready to go!
