Spanish croquettes
Ingredients
For croquettes with béchamel filling:
300
ml
soya drink
60
g
vegan ham substitute
50
g
margarine
1
Small
onion
50
g
flour
Some
Salt, pepper and nutmeg
For croquettes with olive filling:
250
ml
soya drink
60
g
olives
1
Small
onion
50
g
flour
Some
Salt and pepper
For croquettes with tomato filling:
300
ml
soya drink
60
g
dried tomatoes
1
Small
onion
50
g
flour
Some
Salt and pepper
For breading:
150
g
flour
150
g
breadcrumbs
30
g
cornflour
30
ml
water
In addition:
Preparation
1. To make the béchamel croquettes, finely dice the onions and vegan ham substitute and sauté in a pan with margarine for approx. 10 minutes. Then add the flour and sauté while stirring. Gradually stir in the soya drink. Season and simmer for 10-15 minutes, stirring constantly. Then pour into a container, cover with cling film and refrigerate overnight.
2. For the olive croquettes, finely dice the onions and olives and sauté in a pan with margarine for approx. 10 minutes. Then add the flour and sauté while stirring. Gradually stir in the soya drink. Add the vegan cream cheese alternative, season and simmer for 10-15 minutes, stirring constantly. Then pour into a container, cover with cling film and refrigerate overnight.
3. For the tomato croquettes, finely dice the onions and sun-dried tomatoes and sauté in a pan with margarine for approx. 10 minutes. Then add the flour and sauté while stirring. Gradually stir in the soya drink. Season and simmer for 10-15 minutes, stirring constantly. Then pour into a container, cover with cling film and refrigerate overnight.
4. Shape the 3 different mixtures into croquettes the next day.
5. Mix the starch with water and mix the flour with the breadcrumbs. Roll the croquettes first in the starch mixture and then in the flour mixture. Do the same with all the croquettes.
6. Heat the vegetable oil (approx. 170-180°C) and fry all the croquettes one by one and drain on kitchen paper.
7. It goes very well with other tapas such as patatas bravas or pimientos de padrón or salad.
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