Jamie Magazine
By Jamie Oliver
Causa croquettes
Stuffed with spicy seafood
1 hr 30 mins
Not Too Tricky
serves 15
About the recipe
These deep-fried Peruvian croquettes are perfect for parties.
Recipe From
Ingredients
750g potatoes
1 large knob of unsalted butter
1 red onion
1 lime
200g small cooked prawns, from sustainable sources
100g white crabmeat, from sustainable sources
1–2 teaspoons aji amarillo paste (see note) or piri piri sauce
100g plain flour
2 large free-range eggs
100g breadcrumbs
1 litre vegetable oil
AVOCADO DRESSING
2 ripe avocados
2 limes
1 red onion
1 ripe tomato
1 bunch of fresh coriander
extra virgin olive oil
Top Tip
Aji amarillo paste is made from mild orange chillies. Find in specialist stores or buy online.
Method
- Peel and cut the potatoes into even-sized chunks, then place in a large pan of cold salted water. Bring to the boil, then cook over a medium heat for 15 to 20 minutes, or until the potatoes are tender.
- Drain and steam dry, then mash the potatoes until really smooth (use a potato ricer if you have one). Season well and mash in the butter.
- For the guacamole-style dressing, halve and destone the avocados, then scrape the flesh into a medium bowl. Season with sea salt and black pepper and squeeze over the lime juice.
- Peel and grate in the onion along with the tomato, then mash together to a chunky guacamole. Chop the coriander and add it to the guacamole with plenty of extra virgin olive oil, then leave to one side.
- Peel and finely chop the onion, then place into a small bowl with the lime zest and juice. Toss together and leave to one side for 5 to 10 minutes.
- Finely chop the prawns and mix together with the crabmeat and aji amarillo paste, seasoning well. Mix in the onions, leaving behind the excess juice.
- Line up 3 bowls – one with flour, one with beaten eggs and one with breadcrumbs.
- Place a scoop of mashed potato in your hand and roll into a ball (roughly 4cm in diameter). Press a hole in the middle with your thumb, about 2cm deep, and spoon in some prawn and crab mixture.
- Close the hole as gently as you can to conceal the filling, then repeat until you’ve used up all the mash and filling – you should end up with around 15 croquettes.
- Roll each croquette in the flour, dip it into the egg (letting the excess drip off), then coat in breadcrumbs.
- Pour the vegetable oil into a large pan and gently heat to 180°C (a cube of bread dropped into the oil will turn brown within 1 minute).
- Gently lower the croquettes into the oil with a slotted spoon and fry for around 4 minutes, or until golden and crisp – you’ll need to do this in batches.
- Drain the cooked croquettes on kitchen paper, then serve hot on a plate smeared with the guacamole.
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