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LAURASC
Potato croquettes with aioli
A tasty Spanish recipe. The vegetarian starter contains the following ingredients: potatoes (firm cooking), butter, eggs, flour, breadcrumbs, olive oil (for frying), lamb's lettuce and aioli (see tip).
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Ingredients
Directions
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Clean the potatoes and cook them in little water with salt in 20 minutes.
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Peel the peel of the potatoes and puree them with the butter.
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Split 2 eggs (the protein is not used).
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Stir in the egg yolks and 1 whole egg into the warm mash.
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Season the puree with salt and pepper and spread it out in a low, deep dish.
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Let the puree cool down and put it in the refrigerator for at least 1 hour to stiffen.
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Put the flour and the breadcrumbs each separately in a deep plate.
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Beat the remaining 2 eggs with a dash of water or milk in a third deep plate.
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Roll with the moist hands of the puree small balls the size of a walnut.
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Roll the balls successively through the flour, egg and breadcrumbs.
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For a nice thick layer of bread, take them again through the egg and the breadcrumbs.
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Heat the olive oil and deep-fry the potato croquettes in 2-3 minutes until golden brown and crispy.
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Divide the lamb's lettuce over 4 plates, put the potato croquettes on top and put a dish with aioli to dip, see tip..
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Nutrition
815Calories
Sodium0% DV1.145mg
Fat92% DV60g
Protein30% DV15g
Carbs18% DV54g
Fiber20% DV5g
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