Croquettes With Plantain, Pumpkin Seed, Mozzarella And Pancetta
Cook Time
-
Total Time
-
Yield
16 servings
Ingredients
1 medium potato, peeled and chopped into eights
2 large ripe plantains, cut into thirds
3 tablespoons plain flour
3 tablespoons pancetta, chopped (Bacon lardons)
4 tablespoons grated mozzarella cheese
3 eggs, beaten
1 cup bread crumbs (125 g), and 3 tbsp of finely crushed pumpkin seeds mixed together
2 cups vegetable oil (500 mL)
½ cup japanese mayonnaise (180 mL)
2 tablespoons suya spice
1 tablespoon fresh parsley, optinal
Nutrition Info
Calories 420
Fat 35g
Carbs 22g
Fiber 1g
Sugar 5g
Protein 4g
How to Make It
1. Step
Boil the potato in one pot until completely soft/cooked through. Whilst the potato is boiling, boil the plantain pieces (skin on) in another pot until very soft (slightly overcooked). The plantain will become more yellow and begin to push out of the skins.
2. Step
Mash together the potato and plantain thoroughly in a bowl. Mix in the plain flour, then leave the mix to cool.
3. Step
Once cooled, take about a tablespoon of the mix and use your hands to roll it into a ball around 3.5-4 inches wide (adding or removing some of the mix as necessary).
4. Step
Use your finger or the end of a spoon or fork, to create a deep hole in the ball (around three quarters way through the ball) for the filling, making sure not to poke all the way through. Carefully stuff the hole with either pancetta or mozzarella.
5. Step
Take a little more of the mix to create a small 'lid' to cover the hole, then use your hands to carefully roll the ball again to re-shape it as necessary.
6. Step
Repeat to create around 8 pancetta balls, and 8 mozzarella balls.
7. Step
Use a spoon on your hands to cover each ball completely in the beaten egg, and then in the breadcrumb and pumpkin seed mix. Do this twice for each ball to ensure it is sufficiently coated.
8. Step
Set out the croquettes on a plate or tray ready to fry and heat the oil over a medium-high heat in a large frying pan.
9. Step
Test the oil is ready with one croquette first: it should begin to sizzle and fry immediately. If the croquette browns/blackens almost immediately, reduce the heat.
10. Step
Shallow fry the croquettes until they are a deep golden brown, rotating as necessary. Quickly and carefully remove the croquettes once browned with a spatula or tongs to avoid burning and set aside on a plate lined with kitchen towel (to help drain any excess oil).
11. Step
For the suya mayo, mix together the Japanese mayonnaise and suya spice thoroughly.
12. Step
Enjoy the croquettes very warm with the suya mayo as a dip.
