Croquettes "Causa"
12 servings
80 minutes
The 'Causa' croquettes are a refined blend of tender mashed potatoes with a fragrant seafood filling. Their history ties back to traditional Peruvian dishes. The crispy golden crust conceals a velvety filling, making them perfect for festive dinners or cozy gatherings.
1
Wash, clean, and boil the potatoes. Cook in boiling water until done, drain the water leaving half a glass of potato broth, and make puree adding broth if necessary (it's better to make this puree without milk and butter).
- Potato: 7 pieces
- Vegetable oil: 400 ml
2
Finely chop red onion, crab sticks, and mix with peeled shrimp. They don't need to be boiled beforehand. The main thing is that they should be thawed and not too wet. Add ground paprika and black pepper to taste. Do not salt, as the sticks already contain a lot of salt, and for the same reason, do not salt the puree.
- Sweet red onion: 0.5 piece
- Crab sticks: 200 g
- Peeled shrimp: 150 g
- Ground black pepper: to taste
- Sweet paprika: to taste
3
Cut the bell pepper in half, removing the stem and seeds. Usually, I roast the pepper before chopping it, but this time it's better to use it raw. Blend into a puree. Add to the mixture of onion, shrimp, and crab sticks, and mix.
- Orange bell pepper: 1 piece
4
In one bowl, put breadcrumbs, in another, break eggs and whisk them into a light omelet.
- Chicken egg: 2 pieces
- Breadcrumbs: 10 tablespoons
5
We take some puree in our palm, shape it into a semicircle, make a dent, place the prepared filling inside, close the filling by rolling it into a ball (gradually smoothing the puree from bottom to top without taking more and shaping on top).
6
Coat the croquette in egg, then in breadcrumbs. This way, we make croquettes from the entire volume of puree and filling.
7
Heat the oil to 80 degrees. It's easy for me because my multicooker shows the heating temperature. If your pot is heating up, check the oil by placing a small piece of crab stick in it; if bubbles form and it sizzles, the oil is ready for frying.
- Vegetable oil: 400 ml
8
Place the number of balls that fit in the pot into the oil and fry until golden brown. If the oil doesn't cover the croquettes, simply turn them over. For each subsequent batch of balls, add a little fresh oil to the pot and wait for it to heat up. Prepare all the potato balls this way.
9
Place on a paper towel to absorb excess oil. Serve hot with other Peruvian dishes.