Alpine-inspired Croquettes with Smoked Beef

Ingredients

In this Alpine adaptation, the traditional Spanish croquetas con cecina are transformed by incorporating Alpine ingredients and techniques. The original recipe is enhanced with the addition of smoky cecina, which adds a distinct Alpine flavor profile. The croquettes are also given a crispy breadcrumb coating, reminiscent of the Alpine region's love for hearty and crunchy textures. We alse have the original recipe for Croquetas con cecina, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 100g (3.5 oz) cecina, finely chopped 100g (3.5 oz) cecina, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) milk 250ml (1 cup) milk
• Salt and pepper, to taste Salt and pepper, to taste
• 2 eggs, beaten 2 eggs, beaten
• Breadcrumbs, for coating Breadcrumbs, for coating
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Mash the boiled potatoes until smooth and set aside.
2. 2.
   In a pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the finely chopped cecina to the pan and cook for a few minutes until it releases its smoky aroma.
4. 4.
   Sprinkle the flour over the cecina mixture and stir well to combine.
5. 5.
   Gradually pour in the milk while stirring continuously to avoid lumps. Cook until the mixture thickens.
6. 6.
   Add the mashed potatoes to the pan and mix until all the ingredients are well combined. Season with salt and pepper to taste.
7. 7.
   Transfer the mixture to a shallow dish and let it cool completely.
8. 8.
   Once cooled, shape the mixture into small croquettes.
9. 9.
   Dip each croquette into the beaten eggs, then coat them thoroughly with breadcrumbs.
10. 10.
    Heat vegetable oil in a deep pan or fryer. Fry the croquettes in batches until golden brown and crispy.
11. 11.
    Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
12. 12.
    Serve the Alpine-inspired croquettes hot and enjoy!

Treat your ingredients with care...

• Cecina — Make sure to finely chop the cecina to ensure it blends well with the potato mixture and distributes its smoky flavor evenly throughout the croquettes.

Tips & Tricks

• For an extra Alpine touch, serve the croquettes with a dollop of tangy cranberry sauce or lingonberry jam.
• If you can't find cecina, you can substitute it with other smoked meats like speck or smoked ham.
• To make the croquettes even more flavorful, you can add a pinch of nutmeg or grated Alpine cheese to the potato mixture.

Serving advice

Serve the Alpine-inspired croquettes as an appetizer or a main course. They pair well with a fresh green salad or roasted vegetables. Garnish with a sprinkle of chopped fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Arrange the croquettes on a platter, allowing their golden brown exterior to shine. Serve them with a side of cranberry sauce or lingonberry jam for a pop of color. Garnish with a sprig of fresh herbs for an elegant presentation.