Crispy Croquette Salad

Prep
15 mins

Cooking
15 mins

Serves 2

Baby Leaf & Rocket

Ingredients

Serves: 2

Florette Babyleaf & Rocket

200g cherry/plum tomatoes, halved

100g green & black olives, halved

½ red pepper, diced

1 tbsp capers

4 ½ tbsp olive oil

2 tbsp sherry vinegar

1 tbsp white sugar

¼ tsp dried oregano

200 g Serrano ham

100 g Manchego

30 g Plain Flour

½ tsp Smoked Paprika

250 ml Milk

75 g Plain Flour

2 Eggs

60 g Panko Breadcrumbs

Vegetable Oil

Chop your serrano ham and grate your manchego.
Pour your olive oil into a saucepan on a medium heat. Once the pan is hot, get your ham in there and fry for a couple of minutes until crisp.
Tip in your 30g of flour and smoked paprika, then cook out for 5 mins. Gradually add your milk, whisking until you have a smooth sauce.
Bring your mixture to a boil, then simmer for 5 mins until thickened. Add the manchego and stir to combine.
Pour into a wide dish to set in the fridge for 1 hour. Meanwhile rinse and cut in half the tomatoes and olives, dice the red pepper. Stir together the tomatoes, olives, pepper, and capers until well mixed. Whisk together the olive oil, vinegar, sugar, oregano, salt, and pepper to make the vinaigrette. Pour it over the ingredients and toss gently.
Pour your remaining flour, eggs and breadcrumbs into a bowl each.
Roll your mixture into balls and dip them in your bowl of flour, eggs, and then breadcrumbs respectively.
Heat a generous glug of oil in a small saucepan. Once hot, add your croquetas a few at a time and fry for 5 mins until crisp and golden. Keep warm and repeat with your remaining croquetas.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!