The Chickpea and potato croquettes I'm a second dish vegetarian delicious and greedy. An exquisite variation of the classics; in this case enriched with chickpea pulp that give a touch of exquisite flavor! Just like real crocchè come stuffed with smoked cheese or mozzarella and are covered with a double breading! For an amazing result! Golden and crunchy on the outside, flavorful and with a racy heart! One leads to another like candies!
There recipe is very easy: the chickpeas you can use the canned boiled ones and blend them while the potatoes are boiling! L'dough is prepared in 5 minutes by mixing everything in a bowl. a few minutes to shape and are ready for cooking! You can make chickpea and potato croquettes baked ; making the preparation lighter, or frying them in the classic way! In both cases they are very good! I love to present them as second dish ; they are complete from a nutritional point of view; but since they are also very good cold, they are also perfect as finger food, for aperitifs and standing buffets!
Chickpea meatballs (rosemary scented, golden and stringy!)
Chickpea and potato croquettes
Quantity for for about 20 pieces
How to make chickpea and potato croquettes
Follow the step by step procedure you find in the article CROQUETTES OF POTATOES
The ingredients are exactly what you find here, the only difference is that you have to add the boiled chickpeas to the potato pulp!
In the article you will find all the precise information on whether to bake them in the oven or fried!
Here are ready Chickpea and potato croquettes! racy and golden!
You can keep them raw in the fridge ready to cook! or freeze them raw. Once cooked they are excellent hot and stringy, they can be kept perfect even cold for about 1 day.