Vegetarian Tomato Croquettes Food

VEGETARIAN TOMATO CROQUETTES

Steps:

• Blanch the tomatoes in boiling water for 1 minute. Drain and slip off the skins. Remove the seeds, chop coarsely, and let drain.
• Mix the ricotta and egg yolks in a large bowl until smooth. Add the tomatoes, parsley, nutmeg, salt, and pepper, and mix well. Form the mixture into croquettes of about 2 inches long and 1 inch thick. The mixture should be firm; if it is too runny, add 1-2 tablespoons dry bread crumbs or freshley grated Parmesan cheese.
• Dredge the croquettes in the flour, dip them in the egg, and roll in the bread crumbs.
• Heat the oil in a large frying pan until very hot. Fry the croquettes in small batches until golden brown, about 10 minutes.
• Remove with a slotted spoon and drain well. Serve hot.

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

PARSNIP CROQUETTES

Steps:

• "Grate" cooked parsnips in a food processor or potato ricer, but leave small lumps. Don't make it too smooth.
• In a large mixing bowl, fold together parsnips, eggs, flour, and all seasonings through sugar. Mix until well blended. Cover and refrigerate for 1 hour, or until very cold.
• Shape into 3"x1/2" patties.
• Heat oil (or butter) in skillet on low to medium heat. (Not too high, or the outside will brown too quickly, and the egg in the middle will not cook.) Cook croquettes approximately 8 minutes on each side. Turn carefully to prevent croquettes from falling apart. When both sides are golden brown and center is firm, remove from heat.
• Enjoy as a side dish.
• Or, place in casserole dish and cover with your favorite cream sauce leaving the tops exposed. Cook in 350 degree oven until sauce is bubbly. Sprinkle mozarella cheese on top of each croquette and continue to cook until cheese is melted and slightly brown. Serve as a vegetarian main dish.