Croquettes Monsignor
necessary products
- 100 gr. prosciutto
- 1 pate
- 150 g. sour cream
- 50 g. margarine
- 8 slices of bread
- 100 g. ham
- 50 gr. parmesan
- marjoram
- black pepper
preparing this appetizer
On a cutting board, remove the crusts from the bread slices. Add the pate to the bowl with the sour cream. Add the parmesan. Season with marjoram and ground black pepper. Mix well with a fork until you get a homogeneous mixture. With a knife, take some of the mixture and spread it on the bread slices. Then, place the prosciutto slices on top of the filling. If you don't have enough prosciutto, the Monsignor croquettes will be just as delicious if you add slices of ham. Place another slice of bread on top of the prosciutto or ham. Tie the croquettes with cooking twine.
Place a frying pan on the fire and add lard and cooking oil. Fry the croquettes in the heated fat. Turn them over during frying so that they are nicely fried on all sides. Remove the fried croquettes from the pan and place them on a plate on paper to absorb the fat. Sprinkle the Monsignor croquettes with parmesan. Then remove the cooking thread from the croquettes. Spread the remaining filling on the croquettes. Place a piece of prosciutto on the filling. Cut one olive into thin circles. Decorate the Monsignor croquettes with the olive circles. Then place the croquettes on a serving plate on paper.
Vegetable croquettes
necessary ingredients:
- 1 carrot
- 50 g. dried spinach soaked in water
- parsnip root
- 1 potato
- celery root
- 2 eggs
- 100 g. butter
- grated nutmeg
- 3 tablespoons flour
- cooking oil
- salt and black pepper
preparation
On a cutting board, cut the potatoes into cubes and put them in a pot to boil over high heat. Then cut the parsnip root into slices and the carrot into circles, then put them in another pot to boil over high heat. Drain the soaked dried spinach in a colander. 50 g. dried spinach soaked in cold water for 15 minutes replaces 1 kg. fresh spinach.
Place a pan on the heat and melt the butter in it. Then add the drained spinach to the pan, season with salt and ground black pepper. Add salt to the water in both pots and cover the pots with a lid. Stir the spinach while frying, and strain the cooked vegetables from both pots through a sieve. Place the fried spinach and cooked vegetables in a blender and blend. Place the resulting mixture in a larger deep bowl. Add butter and mix. Then add the egg yolk, 3 tablespoons of flour and grated nutmeg to the bowl. Add the remaining egg yolk, beaten with the egg whites and bread crumbs to the bowl so that the mixture has the necessary thickness to form croquettes.
We form the croquettes with our hands, roll them in beaten eggs, then in breadcrumbs and arrange them on a plate. We put a frying pan on the fire and add cooking oil to it. We put the croquettes in the heated oil to fry. We finely chop the pickled cucumbers and add them to the bowl with mayonnaise. We sprinkle with ground black pepper and stir with a spoon. We take the washed croquettes out of the pan and arrange them on a plate lined with paper to absorb the oil. We leave the croquettes to cool. We decorate the serving plate at both ends with lettuce leaves. Then we arrange the vegetable croquettes in the middle of the plate. We cut one lemon into thin slices and decorate the serving plate with it, and pour the previously prepared mayonnaise and pickled cucumber dressing over the croquettes.
Rice croquettes
required products:
- 100 gr. Boiled rice
- 50 g. Grated cheese
- 50 g butter
- 100 ml. milk
- 4 eggs
- 200 g. Tomato puree
- bread crumbs
- flour
- ½ tsp grated nutmeg
- 70 g. cooking oil
- salt and black pepper
preparing this appetizer
We put a pan on the fire and put butter in it to melt. We add 4 tablespoons of flour to the pan and mix with a spoon. Then we add the milk to the pan. We mix with a whisk. With that, the bechamel sauce is ready.
In a large deep bowl, place the previously cooked rice. Add the grated cheese and grated nutmeg. Season with salt. Break two eggs, separate the yolks from the whites. Add the yolks to the bowl with the rice and cheese, and set the whites aside in a bowl. Mix the contents of the bowl until the ingredients are combined. Then add the béchamel sauce to the bowl. Mix well until you get a homogeneous mixture. Break the remaining 2 eggs and beat them with a fork. From the resulting mixture in the bowl, form croquettes with your hands and place on a plate.
We put a pan on the fire and add 70 ml. Cooking oil to it. We roll the croquettes first in flour, then in beaten eggs and finally in breadcrumbs. Then we put the croquettes to fry in the heated oil. We take the nicely browned croquettes out of the pan and put them on a plate. Then we arrange the croquettes on a serving plate. We put tomato puree on both ends of the plate. Decorate with a sprig of parsley in the middle of the plate.
Cod croquettes
- 4 pieces of hake
- bread crumbs
- 2 onions
- 2 eggs
- 1 dl. Milk
- 1 bunch of parsley
- olive oil
- salt and black pepper
Put a pot with a little water on the fire. On a cutting board, finely chop 2 onions. Place the chopped onion in a large deep bowl. Then finely chop the parsley and place it in the bowl with the onion.
Add the milk to the pot on the stove and cover it with a lid to heat it. Once the milk is heated, briefly lower the hake pieces into it and then use a slotted spoon to remove them into a deep bowl. Take the fish pieces one by one and first remove the bones. Then use a knife to chop the fish meat very finely and add it to the bowl with the onion and parsley. Add one egg to the bowl with the mixture, season with salt and add black pepper. Mix the mixture well with a spoon, then add the breadcrumbs. Mix the mixture once more and set aside.
Place a frying pan on the heat and add a large amount of olive oil. While the oil is heating, knead the mixture well with your hands, add a little more breadcrumbs and form balls. Leave the balls on the cutting board. In the meantime, crack an egg into a bowl and beat it with a fork. Take the prepared balls one by one, roll them first in flour, then in the beaten egg and finally in the breadcrumbs. Once prepared, place them in the pan with heated oil to fry. Fry them until golden brown on all sides and then use a large spoon to remove them to a serving plate. On the cutting board, finely chop a few lettuce leaves and a peeled tomato. Arrange the fried balls on the four sides of the plate, place the lettuce in the middle, and fill the gaps in the plate with the tomato slices. Place a little boiled corn on top of the lettuce. Cut a few thin lemon slices, then score one side of each slice. Shape the lemon slices into a butterfly shape and place one on top of each ball.
Spaghetti croquettes
necessary ingredients
- 200 gr. spaghetti
- bread crumbs
- 2 tablespoons flour
- 100 g. ham
- 1 tablespoon grated cheese
- 4 eggs
- 100 g. mayonnaise
- flour
- 150 ml. milk
- 1 pickled cucumber
- 1 nutmeg
- cooking oil
- salt and black pepper
preparation
Salt the water in a pot of pasta on the stove. Add cooking oil to the pot. Add the spaghetti, broken in half. Let the spaghetti cook.
Dice the ham. Place a frying pan on the heat. Heat the oil in it. Add 2 tablespoons of flour. Stir while frying. Stir the spaghetti while cooking. Add another tablespoon of flour to the pan. Stirring constantly, first with a spoon and then with a whisk, add the milk to the pan. Remove the pan from the heat. Remove the pot with the cooked spaghetti from the heat. Remove the colander from the pot. Rinse the spaghetti with cold water. Let the spaghetti drain.
Break one egg and separate the white from the yolk. Add the yolk and two tablespoons of grated cheese to the pan. Add the chopped ham to the pan. Mix with a wire whisk. Add salt. Sprinkle with ground black pepper. Grate the nutmeg into the pan. Mix with a wire whisk. Place the drained spaghetti on a cutting board. Finely chop with a knife. Place the chopped spaghetti in a large deep bowl. Add the contents of the pan to the bowl. Add 1-2 tablespoons of breadcrumbs. Stir, then mix the mixture by hand. With your hands, take some of the mixture and form the croquettes into different shapes. Balls, meatballs and cones. Break the remaining eggs into a deeper bowl. Beat them with a fork. Roll each croquette in flour, beaten eggs and breadcrumbs. Arrange the prepared croquettes on the cutting board.
Heat oil in a frying pan. Fry the croquettes in the heated oil. Turn the croquettes over in the pan while frying.
Garnish the serving plate with lettuce leaves. Turn off the heat and place the croquettes on a plate lined with paper towels to absorb the oil. Arrange the croquettes on the serving plate. Garnish with cherry tomatoes. Grate the pickled cucumber on the fine side of the grater. Add the grated cucumber to the bowl with mayonnaise. Stir. Spoon the tartar sauce over the croquettes. Finish the decoration with parsley sprigs.
