These Brazilian inspired manchego, parmesan and Pink Lady®croqueta are the perfect addition to any family feast! Spice them up with a generous dollop of smoked paprika dip.
Full preparation
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Bake the potatoes in a microwave oven until they’re cooked through. Scrape out the potato flesh and mash.
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Mix the potato with the Pink Lady® apples, manchego cheese, Parmesan and a pinch of salt. Divide the mixture into 16 equal-sized balls.
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Put the flour, eggs and breadcrumbs into three separate bowls. Roll each ball in the flour then dip into the whisked eggs and finish by rolling in the breadcrumbs.
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Heat a deep pan with enough oil to cover the croquetas. Add the croquetas to the hot oil and fry on a medium heat until golden brown and warmed on the inside. Once cooked, place onto kitchen roll to drain off any excess oil.
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While the croqueta are cooking, combine all the ingredients for the dip, season to taste with salt, and transfer to a serving bowl.
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Serve the croqueta with the dip.
