Castilian-Manchego Inspired Indian Canapés

Ingredients

While the original Indian canapés are typically spiced with Indian spices and feature ingredients like paneer and chutneys, the Castilian-Manchego inspired version incorporates flavors and ingredients commonly found in Castilian-Manchego cuisine. This adaptation introduces elements such as Manchego cheese, chorizo, and paprika, giving the canapés a distinct Spanish twist. We alse have the original recipe for Indian Canapés, so you can check it out.

• 1 cup (200g) boiled chickpeas 1 cup (200g) boiled chickpeas
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 1/4 cup (30g) finely chopped onion 1/4 cup (30g) finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cumin powder 1/4 teaspoon cumin powder
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• Salt to taste Salt to taste
• 1/4 cup (30g) grated Manchego cheese 1/4 cup (30g) grated Manchego cheese
• 1/4 cup (30g) finely chopped chorizo 1/4 cup (30g) finely chopped chorizo
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 19g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the boiled chickpeas, mashed potatoes, breadcrumbs, onion, garlic, paprika, cumin powder, dried oregano, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the mixture and shape it into a small patty or ball. Press your thumb in the center to create a small indentation.
3. 3.
   Fill the indentation with a pinch of grated Manchego cheese and chopped chorizo. Seal the filling by gently pressing the edges together.
4. 4.
   Repeat the process with the remaining mixture and filling ingredients.
5. 5.
   Heat olive oil in a frying pan over medium heat. Fry the canapés in batches until they turn golden brown and crispy on both sides.
6. 6.
   Remove the canapés from the pan and place them on a paper towel-lined plate to absorb any excess oil.
7. 7.
   Garnish the canapés with chopped fresh parsley before serving.

Treat your ingredients with care...

• Chickpeas — Make sure to drain and rinse the chickpeas thoroughly before using them in the recipe to remove any excess salt or brine.
• Potatoes — Boil the potatoes until they are fork-tender. Be careful not to overcook them, as they may become too mushy for the canapés.
• Chorizo — Use cured chorizo for this recipe, as it adds a rich and smoky flavor. If unavailable, you can substitute it with spicy sausage or omit it for a vegetarian version.
• Manchego cheese — Opt for aged Manchego cheese for a stronger flavor. If you can't find Manchego, you can substitute it with another hard cheese like Parmesan or Pecorino.

Tips & Tricks

• For an extra kick of spice, add a pinch of cayenne pepper to the canapé mixture.
• Serve the canapés with a side of tomato salsa or aioli for dipping.
• If you prefer a milder flavor, reduce the amount of paprika and cumin powder.
• To make the canapés ahead of time, prepare the mixture and shape the patties. Refrigerate them until ready to fry.
• Experiment with different fillings such as olives, sun-dried tomatoes, or roasted peppers to add more variety to the canapés.

Serving advice

Arrange the Castilian-Manchego inspired Indian canapés on a platter and serve them as an appetizer or tapas-style dish. Garnish with additional fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, drizzle a small amount of olive oil over the canapés and sprinkle some paprika on top. Serve them on a rustic wooden board or a decorative serving tray.