Croquettes

My recent holidays in Spain inspired me for croquettes. The tapas variations in Spain are endless, and the croquette is the most common one. Traditionally croquettes are made with potatoes. There are regions in Spain that use paella for croquettes.

My new croquette recipe uses celeriac that is sometimes called “root of celery”. This vegetable is rich with vitamins and minerals, and it is twice less calories than potato.

Another ingredient that is a vital part of the traditional croquette recipe is the bread crumbs to keep the shape and make a crust. I am replacing bread crumbs with fine oatmeal. Also, I am using an ingredient that will help me to make a perfect croquette shape, see below 🙂

Celeriac Croquettes

Ingredients:

460g/1lb celeriac, cleaned and chopped
60g/2oz pecorino cheese, grated
2 tbsp dry mushrooms porcini, grated
20 button mushrooms, small
1 cup oat bran
2 eggs, beaten
Oil
Salt and pepper

Method:

1. Steam the prepared celeriac until soft. While the cooked celeriac is still hot, mash with grated dry mushrooms, cheese and pepper, then set to cool in the fridge.
2. Pull the stems out of the mushrooms and season inside the caps. Construct a croquette using two mushroom caps and the celeriac mixture in between.

3. Roll each croquette in the oat bran, dip into the beaten eggs, then roll in oats again.

4. First option: spray the croquettes with oil and bake at 180C/356F for 25 minutes with  no fan. Second option: Hot air fryer.

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