OUR RECIPES

Croquettes made from Paliria Baked Eggplant Puree

Name: Croquettes made from Paliria Baked Eggplant Puree
Total time: 16 min
Yield: 4
Ingredients: 1 package of 680g Paliria Roasted Eggplant Pulp; 2 spring onions, finely chopped; 1 clove of garlic; 1 tablespoon of vinegar; 1 tablespoon lemon juice; 1 tablespoon spice mix (cumin, anise, ginger, paprika); 2 tablespoons olive oil; 2 tbsp grated rusk; 4 tbsp flour; 2 tbsp spearmint; Salt & pepper; Seed oil for frying

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Paliria roasted eggplant puree is an excellent base for a variety of Mediterranean recipes! Thanks to its smoky flavor, it gives taste to every dish! Here we propose croquettes made from Paliria roasted eggplant puree.

PULP OF ROASTED EGGPLANTS FOR PROFESSIONALS

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PULP OF ROASTED EGGPLANTS

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16
MINUTES

4
PORTIONS

HARD

CATEGORIES:

SEASON, TYPE, SUMMER, VEGAN, HARD, FASTING, FAST, EASTER, EGGPLANT, UP TO 2 HOURS, VEGETABLES, CHRISTMAS, WINTER

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The ingredients for the Croquettes made from Paliria Baked Eggplant Puree are

1 package of 680g Paliria Roasted Eggplant Pulp

2 spring onions, finely chopped

1 clove of garlic

1 tablespoon of vinegar

1 tablespoon lemon juice

1 tablespoon spice mix (cumin, anise, ginger, paprika)

2 tablespoons olive oil

2 tbsp grated rusk

4 tbsp flour

2 tbsp spearmint

Salt & pepper

Seed oil for frying

For the recipe of the Croquettes made from Paliria Baked Eggplant Puree, follow these steps

Add all the ingredients to the mixer and blend until a thick mixture is achieved.

Cover the mixture and refrigerate for about 15 minutes. In a deep pan, heat the seed oil over medium-high heat, take spoonfuls the size of a large walnut and add them to the pan.

Fry the roasted aubergine mash croquettes for 3 minutes on each side, drain them on kitchen paper to remove any oil they have retained and then serve.