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