Croquettes With Plantain Pumpkin Seed Mozzarella And Pancetta Recipe By Tasty

Steps:

• In a large bowl, add semolina, all-purpose flour, salt and a pinch of baking soda. Mix together and knead the dough with water. The dough consistency should be medium neither too hard nor too soft.
• Rest the dough for 20-25 minutes.
• Roll the dough out until thin, rolling from all sides to create a large circle. Then, take a small round cookie cutter and cut circles, each around 4-5 cm.
• Cover the shaped pooris with a damp cloth and do the same for the rest of the dough.
• Heat the oil in a deep frying pan and fry the pooris on medium flame. While frying, gently press the pooris with the back of a ladle, allowing the dough to puff up. Flip the poori and fry until both sides are crispy and golden.
• Transfer the fried poori to a plate or bowl lined with paper towels.
• Either serve right away or let cool and store in an airtight container to snack on later!
• Enjoy!

Steps:

• Boil the potato in one pot until completely soft/cooked through. Whilst the potato is boiling, boil the plantain pieces (skin on) in another pot until very soft (slightly overcooked). The plantain will become more yellow and begin to push out of the skins.
• Mash together the potato and plantain thoroughly in a bowl. Mix in the plain flour, then leave the mix to cool.
• Once cooled, take about a tablespoon of the mix and use your hands to roll it into a ball around 3.5-4 inches wide (adding or removing some of the mix as necessary).
• Use your finger or the end of a spoon or fork, to create a deep hole in the ball (around three quarters way through the ball) for the filling, making sure not to poke all the way through. Carefully stuff the hole with either pancetta or mozzarella.
• Take a little more of the mix to create a small 'lid' to cover the hole, then use your hands to carefully roll the ball again to re-shape it as necessary.
• Repeat to create around 8 pancetta balls, and 8 mozzarella balls.
• Use a spoon on your hands to cover each ball completely in the beaten egg, and then in the breadcrumb and pumpkin seed mix. Do this twice for each ball to ensure it is sufficiently coated.
• Set out the croquettes on a plate or tray ready to fry and heat the oil over a medium-high heat in a large frying pan.
• Test the oil is ready with one croquette first: it should begin to sizzle and fry immediately. If the croquette browns/blackens almost immediately, reduce the heat.
• Shallow fry the croquettes until they are a deep golden brown, rotating as necessary. Quickly and carefully remove the croquettes once browned with a spatula or tongs to avoid burning and set aside on a plate lined with kitchen towel (to help drain any excess oil).
• For the suya mayo, mix together the Japanese mayonnaise and suya spice thoroughly.
• Enjoy the croquettes very warm with the suya mayo as a dip.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.
• Bake in the preheated oven for 20 minutes. Remove and set aside.
• Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
• Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.
• Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.

Steps:

• In a large bowl, add the ground meat, minced garlic, chopped parsley, harissa, salt, paprika, cumin, coriander, sumac, turmeric, fennel, black pepper, garlic powder, and cinnamon.
• Use your hands to combine mixture, making sure not to overwork the meat.
• Grab a small handful of meat and push half a mozzarella ball into the center. Use your hands to gently roll the meat into a ball, sealing tightly where the mozzarella ball is nestled. Repeat until you have around 16 meatballs.
• Over medium-high heat, add olive oil into a saute pan or skillet. Once the oil is hot, drop the meatballs in and leave room so that they are not sticking to each other. As they cook on the pan, sprinkle a pinch of salt on each side.
• Allow each side of the meatball to get a nice dark brown sear before using a spoon to turn them over. Repeat this process until you have even browning.
• Once the meatballs are seared perfectly all around, lower the heat and cover for a bit (about 2 minutes) to make sure they're fully cooked in the center.
• Garnish with chili flakes for an extra kick and chopped parsley and serve.
• Enjoy!

Steps:

• Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
• Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
• Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
• Take a spoonful of potatoes and form into a patty.
• Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
• Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
• Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
• Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
• Let cool for a few minutes as they will be HOT.
• Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
• Enjoy!

Steps:

• Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
• Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
• Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.