These croquettes are absolutely perfect for a quick, fresh yet scrumptious vegetarian dish. Plus, green beans and fresh tomatoes... such a childhood m...
While heavily fried foods should not be eaten every day, they are definitely needed from time to time.
Served with a refreshing summer salad of green beans and cherry tomatoes, you can easily turn this starter into a full meal with slightly larger portions.
Whenever the urge strikes, a quick meal of potato croquettes served with green beans and cherry tomatoes will be a winning dish for your loved ones.
Do you particularly like finger food? Mamablip has a great archive of tasty snacks to make at home - be sure to head over to the Recipe Index for lots of great ideas for snacks and bite-sized options for whenever the craving strikes!
for 4 servings
Wash potatoes well. Bring large pot of salted water to boil. Add potatoes, allow to cook until softened and can be pierced with fork. Drain well, allow to cool slightly. When cool enough to touch, peel potatoes, and place in medium mixing bowl. Using potato masher or fork, smash.
Add pecorino cheese, dash of olive oil, freshly diced basil, egg yolk, and mix entire blend well. Adjust to taste with salt. Place flour onto flat dish. Place egg into bowl, beat. Place breadcrumbs into bowl, set aside. All ingredients will be used to coat shaped potato balls.
Using your hands, shape into small balls. Roll forms through flour on dish, following by dunking into beaten eggs, then coat once again with breadcrumbs. Set aside.
Clean green beans, remove stems from both ends.
Bring large pot of salted water to boil, add beans and allow to cook until crispy but cooked. Rinse under cold water to stop cooking. While beans are cooking, slice tomatoes into moderately thick slices, and add to finely minced onion. In medium mixing bowl, dress tomato and onion blend with salt, olive oil, and pecorino cheese to taste. Once green beans are cooked, add to tomato mixture and allow flavors to blend.
In large saute pan, heat peanut oil until quite hot. Once very heated, add breaded croquettes and allow to fry until cooked through. Once golden brown, remove from oil and drain well on plate lined with paper towels to absorb excess oil.
Place serving size of green bean salad onto individual plates, and top with potato croquettes. Serve hot immediately.
tania Thursday 18th of February 2021
These croquettes are absolutely perfect for a quick, fresh yet scrumptious vegetarian dish. Plus, green beans and fresh tomatoes... such a childhood memory! Thank you Mamablip!