Recipe of the month. Vegetable croquettes
2 large aubergines
1 medium onion
5 cherry tomatoes
200 g strong mature cheese finely grated
Bread crumbs
1 green pepper
4 eggs
Plain flour
Salt, pepper and basil to taste
Wash and steam aubergines for 15 minutes. Remove from steamer and chop finenly. Place in large bowl. Finely dice onion and pepper and fry until onion translucent. Add to bowl of aubergine. Quarter cherry tomatoes and grate cheese and add to bowl. Season with salt, pepper and basil to taste. Mix well and let cool. Beat two eggs and add to mixture, moving continually. Add enough bread crumbs little by little until spoonfuls of the mixture can be shaped by hand into balls about 2 centimeters across at most.
Beat the other two eggs and put into a shallow bowl. Put three spoonfuls of plain flour into another bowl. In the meantime heat olive oil in a large frying pan.
When the oil is hot, roll each ball firstly in egg and hen in flour and add to the hot oil until the frying pan is full but the croquettes are not on top of each other. If necessary prepare more egg and flour. Fry until the outer layer is golden brown, turning the balls to ensure even cooking. When ready place on a plate.
The croquettes can be eaten hot or cold, with or without sauces such as mayo, tzatziki or ali oli. |