Croquette di cipolla

Croquette di cipolla

Onion croquettes

By
From
Spring in Sicily
Makes
36
Photographer
Simon Griffiths

These tasty croquettes are delicious as an accompaniment to grilled fish or meat dishes.

Ingredients

Quantity Ingredient
4 medium potatoes, boiled
60ml full-cream milk
2 organic eggs
40g capers
salt and pepper
3 medium onions, peeled and steamed until tender
36 anchovy fillets in oil, drained and patted dry
130g fresh breadcrumbs
75ml virgin olive oil

Method

  1. Preheat the oven to 200ºC. Peel the potatoes and push them through a potato ricer or a mouli. In a small jug, mix together the milk, eggs and capers then fold into the potato purée. Season to taste, but be lenient with the salt as the anchovies are themselves salty.
  2. Chop the onions into small pieces and add to the purée. Mix together well. Take spoonfuls of the mixture and shape into 3 cm balls. Push an anchovy into the centre of each, sealing it in completely.
  3. In a small dish, mix the breadcrumbs and olive oil together. Roll the croquettes in the breadcrumb mix so they are evenly coated.
  4. Arrange the croquettes on a lightly oiled oven tray. Bake for around 15–20 minutes, or until they turn golden brown. Serve them straight away.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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