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Croquetas de Maca

Croquetas de Maca

A tasty crowd pleaser originating from Peru. A firm favourite with anyone who pulls up a bar chair at Andina, these croquetas are lovingly rolled in full view of our customers by Head Chef Luca Depalo. The avocado yogurt dip is smooth and cooling – you can use it as a dip for this and many other yummy snacks, too.

Croquetas de Maca

Makes 24 (Serves 8)

Maca Croquettes

1 tbsp olive oil

1 small onion, finely chopped

15g piece of ginger, peeled and grated

60g plain yogurt

1 egg

120g feta, crumbled

60g polenta flour

60g gluten-free flour

5g maca powder

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp ground cumin

Vegetable oil, for deep frying

Coriander or parsley leaves, to serve

Salt and freshly ground black pepper

 

For the avocado yogurt

100g plain yogurt

½ ripe avocado, peeled, destoned and flesh mashed

Juice of ½  lime

 

To make the croquetas, put the olive oil in a small saucepan and add the onion. Sauté quite briskly over a medium heat until softened and slightly caramelized (about 10 minutes), then add the ginger. Cook for a further 1 minute, then remove from the heat and allow to cool.

Put the yogurt and egg in a large bowl with the feta and whisk to combine, then add the cooled onion and ginger mixture. In a separate bowl, mix all the dry ingredients together and season with plenty of salt and pepper, then incorporate into the yogurt, egg, onion and ginger mixture.

Form the mixture into 24 balls of equal size, then chill in the fridge for at least 1 hour.

Meanwhile, make the avocado yogurt by blitzing the ingredients together in a food processor or blender until smooth. Season with salt and pepper.

When you’re ready to cook the croquetas, remove them from the fridge. Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 180°C. Fry the croquetas in batches, removing them with a slotted spoon when they float to the top and are a deep golden brown. Set aside to drain on kitchen paper, then transfer to a serving plate.

Serve sprinkled with a few coriander or parsley leaves and with the avocado yogurt on the side for dipping.

 

This is an edited extract from Andina by Martin Morales published by Quadrille RRP $45 and is available in stores nationally.

Photographer: © David Loftus

 

 

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