Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 500g white potatoes
- - 2 yellow potatoes
- - 6 artichokes
- - 1 clove of garlic
- - 2 tablespoons parsley
- - 2 tablespoons tahini
- - 1 teaspoon fresh grated ginger
- - 0.50 lemon
- - extra virgin olive oil
- - peanut oil
- - salt
- - gomasio
- - red radicchio
- - valerian
INSTRUCTIONS
- Boil the white potatoes, then peel and mash them while still hot with a fork, mixing them with tahina and a sprinkle of gomasio. Obtained a smooth and fragrant puree and let cool.
- Peel the artichokes, cut them into 4 small pieces and store them in a little water acidulated with lemon juice.
- Finely chop the garlic with the parsley; in a bowl season the well drained artichokes with chopped parsley and garlic, ginger, a little salt and 1-2 tablespoons of olive oil. Then fry in medium-low heat for 5 minutes abundant.
- Peel the yellow potatoes and cut it into fine julienne, helping with a grater. Dry and fry very quickly in hot oil, peanut butter (or olive oil), then drain on paper towels and salt them lightly.
- Take it with wet hands a large walnut of mashed and stuff with a slice of artichoke. Eventually all breaded nuggets in julienne fries and lay them in a baking dish covered with baking paper.
- Heat the croquettes in the oven at 200 ° C for 5 minutes before serving and accompany them with radicchio and corn salad seasoned to taste.
