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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Croquetas: | 2. Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. | 3. Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool. | 4. Lightly beat 1 egg in a small bowl with a fork. | 5. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined. | 6. Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray. | 7. Lightly beat remaining 2 eggs in a small bowl and set aside. | 8. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl. | 9. Working in batches, roll balls in flour to coat, gently shaking off excess. | 10. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes. | 11. Preheat oven to 200°F. | 12. Heat 1 1/2 inches oil in a pot. | 13. Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. | 14. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas. | 15. **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes. | 16. Prepare Saffron Aioli: | 17. Put saffron threads in a small cup, then add hot water and let stand 5 minutes. | 18. Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth. | 19. **Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1	lb	boiling	349.2665	79.3334	9.2987	0.4082
egg	3			214.5	1.08	18.84	14.265
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
tarragon	1/4	teaspoon	chopped	0.4425	0.0753	0.0342	0.0109
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
flour	3/4	cup		433.71	94.954	7.0508	1.6827
fine breadcrumb	3/4	cup		-	-	-	-
olive oil		cups		-	-	-	-
saffron thread	1	pinch	crumbled	-	-	-	-
hot water	1/2	teaspoon		0.0	0.0	0.0	0.0
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
garlic clove	1		chopped	-	-	-	-
dijon mustard	1	teaspoon		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
tomato paste	1/4	teaspoon		1.1275	0.26	0.0594	0.0065
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.