Tuesday, 11 August 2015

Aubergine and Potato Croquettes with Tarragon Aioli








Aubergine and Potato Croquettes

6 small-ish aubergines
280g boiled potatoes, peeled and broken roughly with a fork
1 large egg, beaten
140g feta, crumbled
20g Parmesan, grated
  salt
200g breadcrumbs
sunflower oil for frying
black pepper

Roast the aubergines until soft.  
Cool the aubergines slightly, make a slit along each aubergine and use a spoon to scoop out the flesh.  Leave the black skin behind. 
Place the aubergine flesh in a large bowl.  
Add the potatoes, egg, Feta, Parmesan, salt and a dash of pepper.  
Stir together with a fork.  
Add half the bread crumbs and stir.  
The mixture should be solid enough to hold its shape, but it will still be very sticky.  
If you need to, add more breadcrumbs until the mixture will hold together.
Remove the mixture from the bowl and divide it into four.  
Roll each portion into a thick sausage about 2.5cm in diameter.  
Sprinkle the remaining breadcrumbs on the work surface and very gently roll the mixture in them until  they are completely coated.  
Carefully transfer to a baking sheet and refrigerate for at least 20 minutes.  
 
While the croquettes refrigerate, make the aioli.
To cook the croquette, cut each sausage into 5cm long barrel-shaped pieces.  
Pour enough frying oil into a heavy pan to come up about 1.5 cm on the sides.  
Heat up the oil over medium high heat.  
Fry the croquettes in small batches for about 3 minutes, turning them to color them evenly.  
Transfer to the paper towels to drain. 






 

Tarragon Aioli
 
1 free-range egg yolk
1 small garlic clove, crushed
1½ tbsp lemon juice
¼ tsp salt
60ml rapeseed oil
60ml olive oil
2 tbsp chopped tarragon

In a small food processor, place the egg yolk, garlic, lemon juice, and salt. 
Whisk the mixture on high speed.  
While whisking, slowly add the oils, in a slow, steady stream.  
When the mixture becomes thick and creamy, fold in the tarragon.  
Keep in the fridge. 



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