Amazon delivery arrived this week brining my copy of “Plenty” by our favourite guardian vegetarian?! Yotam Ottolenghi. So it only seemed right to cook a dish from the book this weekend.
The book is split into sections, with recipes for mushrooms, grains, tomatoes etc, I went straight to the aubergine section as I remembered that I had seen a croquette recipe in the guardian that I wanted to try.
Ingredients (made 25 approx)
4 medium potatoes cooked and mashed
140g Feta Cheese
20g Parmesan Cheese
200g dried white bread crumbs
Groundnut Oil (for frying)
Firstly cook the aubergines directly on the hob (if you have gas), turning as they cook, the skin should blacken and split, cook for about 20 minutes. You will need to cover the sides of the ring with silver foil to catch any juice and to stop it burning! If you don’t have gas then put the aubergines under a very hot grill for about an hour turning regularly. Leave the aubergines to cool.
I cooked the potatoes as jackets and scooped out the inside and emptied them into a bowl, once the aubergine is cooled, slice in half and scoop out the middle be careful not to get any of the black skin in. Then crumble in the feta and grate the parmesan into bowl and add half the breadcrumbs. Then add the beaten egg slowly as you might not need it all as you want the mixture to be sticky and not too wet.
Divide the mixture into four and then roll out in each section into a sausage and make smaller sausages. Then roll each little sausage in the remaining breadcrumbs. Then put in the fridge for at least 30 minutes to chill.
Then deep fry the croquettes a few at a time and put on some kitchen paper. Once all have been cooked, squeeze over some lemon juice and then they are ready to go!
We had them as a starter last night and they were fabulous!