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.
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
1. Add all the ingredients to the mixer and blend until a thick mixture is achieved.
2. 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.
3. 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.
4.
Each time you take a spoonful of the mixture, dip the spoon in a glass of water or oil to make it easier to get the next croquette out!