Use this to make the dip
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20 to prepare
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15 to cook
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Serves 16
Ingredients
- 2 Large - Baking Potatoes
- 60g - Manchego Cheese, grated
- 30g - Parmesan grated
- 3 - Pink Lady® apples (grated and drained)
- 2 pinches - Sea Salt
- 10 tbsp - Plain flour
- 2 - Whisked eggs
- 100g - Panko Breadcrumbs
Supplementary ingredients
Use this to make the dip
- 10 tbsp - Plain Yogurt
- 2 tbsp - Smoked Paprika
- 1 tsp - Sea Salt
- 1 - Juice of lemon
Full preparation
- Cook the potatoes in a microwave or oven until cooked through. Scrape out the potatoes and mash.
- Combine the manchego cheese, parmesan, Pink Lady® apples and salt to the potatoes.
- Make 16 balls out of the mixture.
- Roll the balls in the plain flour then dip balls in the whisked eggs and then finish them by rolling them in the breadcrumbs.
- Heat a deep pan with enough oil to cover the croquetas. Add the croquetas to the hot oil and fry on a medium heat until golden brown and warmed on the inside.
- Drain on kitchen roll and serve immediately with the smoke paprika dip.
- Combine all the ingredients for the dip and enjoy with your croqueta.
