
Chickpea and Potato Croquettes
Crispy on the outside and soft on the inside, these chickpea and potato croquettes are enriched with a pleasant hint of marjoram. A vegetarian recipe, easy to prepare and perfect for any occasion.
Ingredients
- Cooked chickpeas
200g200g - Potatoes
520g520g - Egg yolks
2units2units - Marjoramto taste
- Parmesan
3units3units - Sea saltto taste
- For breading
- Beaten egg
1unit1unit - Breadcrumbsto taste
- For frying
- Oilto taste
Preparation
- STEP 1 OF 8
Boil the potatoes with their skins on, drain them, and mash them while still hot with a potato masher. Let cool.
- STEP 2 OF 8
Blend the cooked chickpeas very well in a mixer.
- STEP 3 OF 8
In a bowl, mix the chickpeas, potatoes, and the rest of the ingredients. Adjust the salt.
- STEP 4 OF 8
Form the croquettes with your hands, using an ice cream scoop to get uniform quantities.
- STEP 5 OF 8
Dip the croquettes in the beaten egg and then in the breadcrumbs, frequently wetting your fingertips.
- STEP 6 OF 8
Place the croquettes on a baking sheet lined with parchment paper and spray with oil.
- STEP 7 OF 8
Bake in a preheated oven at 180/200°C for about 20-30 minutes, turning the croquettes halfway through cooking.
- STEP 8 OF 8
Serve the croquettes with aquafaba mayo.
Suggestions
Potato masher
Mixer
Ice cream scoop
General Information
Storage notes
Store in the refrigerator for up to 2 days.
More information
Vegetarian recipe, ideal for those looking for a protein alternative to classic potato croquettes.
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 233.41 |
Carbohydrates (g) | 15.32 |
of which Sugars (g) | 0.72 |
Fat (g) | 12.24 |
of which Saturates (g) | 6.05 |
Protein (g) | 15.07 |
Fiber (g) | 2.72 |
Sale (g) | 0.15 |
- Proteins15.07g·33%
- Carbohydrates15.32g·34%
- Fats12.24g·27%
- Fibers2.72g·6%