Who doesn’t like croquettes? Little almost bite size pieces of fried food coated in breadcrumbs.
It comes as no surprise that we have our own version in Latin America. This recipe uses green plantains mashed instead of the classic bechamel or mash potato.
In this recipe we decided to make two versions of croquettes, one filled with minced meat, or picadillo, and the other with cheese.
Prep Time | 20 minutes
Cooking Time | 35 minutes
Difficulty | Easy
2 green plantains (almost ripe)
2 eggs beaten
40g mozzarella cheese
Oil for deep frying
200g minced beef
2 garlic cloves
30g chopped onion
30g diced tomatoes
Salt and Pepper to taste
- Slice the plantains with their skin on into big chunks. Place them in boiling water for 10 minutes or until soft.
- Take them out of the water and peel them carefully.
- Mash them until you get a rough mash potato consistency
- Let them cool.
- In a frying pan on a medium heat, heat a teaspoon of oil. Brown the onions and garlic.
- Add the mince beef, a pinch of salt and pepper, mix well until cooked halfway (approximately 5 minutes).
- Add the tomatoes and mix. Cook for an extra 10 minutes.
- Let the mixture cool down.
- Place the flour, beaten egg and breadcrumbs in three separate bowls.
- With your hands wet, grab roughly 2 tbsp of the plantain mash, and ½ tablespoon of the mince beef and form a cylinder.
- Pass the croquette through the flour first, then the egg and finally the breadcrumbs. Place onto a plate.
- Repeat the process with half the plantain mix.
- With the remaining plantain mix, make the cheese croquettes, using the same process but substituting the beef for the cheese.
- Deep fry at 180°C until golden brown
This dish is meant to be shared so don’t be greedy! It goes great with chipotle mayonnaise on the side.