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Eggplant croquettes

Croquetas de berenjenaEggplant croquettes, a good way to get our children to eat vegetables. I have used eggplant for a lifetime but recently I discovered Sicilian eggplants (they are purple with white stripes) and I have loved it because they are much softer with which the croquettes will be even richer.

With these amounts have come out thirty-beak, but not to worry once passed through egg and striped bread can freezeperfectly and so they will be prepared to pull the freezer when it arises.

Eggplant Croquettes Eggplant
Croquettes a very good way to eat vegetables to our children.

Cuisine: Spanish
Type of recipe: Eggplant croquettes
Rations: 8-10
Preparation time:
Cooking time:
Total time:
  • 30 gr olive oil
  • 1 onion
  • 100 gr flour
  • 300 gr rice milk
  • 200 gr eggplant
  • 120 gr well drained tuna
  • 1 teaspoon and a half salt
  • 2 boiled eggs
  • 2 eggs
  • bread striped
  • oil for frying
  1. Chop the onion 30 seconds at speed 6. Lower the debris towards the blades.
  2. Pour the oil and schedule 5 minutes at 100° speed 1.
  3. Add flour and mix 30 seconds at 100 th speed 2.
  4. Add milk and schedule 20 seconds speed 6 without setting temperature.
  5. Pour the eggplant peeled and cut into small squares, tuna and salt and schedule 10 minutes at 100° speed 3.
  6. Pour the dough into a bowl and add the well-chopped boiled eggs. Mix well and let the dough stand for a few hours.
  7. Prepare the croquettes, pass through the beaten eggs and the striped bread and fry in plenty of oil.
  8. Take out on kitchen paper and ready to eat.
You can replace rice milk with soy milk, cow, goat milk or whatever you like best.

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