LEEK AND DULSE CROQUETTES
Ingredients
500 ml milk or vegetable drink
80 g olive oil
75 g wheat flour
200 g leek (white part)
10 g dried Dulse
Salt and pepper
2 Eggs
200 g bread crumbs
Prepared by
Hydrate the dulse in the milk for 5 minutes. Drain and chop finely.
2. Wash the leek and chop finely.
3. In a saucepan, place the olive oil and the leek and sauté until tender.
4. Add the chopped dulse and the flour. Cook for 3 minutes.
5. Add the milk or hot vegetable drink and cook the mixture for 20 minutes. Season to taste with salt and pepper.
6. Remove the mixture to a damp tray (so that the dough does not stick). Cover with baking paper and chill for about 6 hours.
7. In a bowl, beat the two eggs and in another bowl place the breadcrumbs.
8. Remove the baking paper and cut the cold dough into squares and bread them (passing them through beaten egg and breadcrumbs).
9. Heat the frying oil and fry in plenty of oil. Dry the excess oil with kitchen paper.
10. Serve.
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