INGREDIENTS
- – 500 g of uncooked contemporary espinacas.
- – 400 g of onion.
- – 4 garlic.
- – 150 g of Parmesan or Sardinian cheese.
- – 200 g of pre-cooked fish (leftovers) or crudo.
- – 3 eggs.
- – 200 g of flour.
- – Sal.
- – Cumin.
- – Baking powder one tablespoon (when you use widespread flour).
- – Soda jet.
- Ardour fruit aioli:
- – 1 egg, you may change it for milk.
- – 1/2 glass (100 ml) of olive oil.
- – 1/2 glass of sunflower oil.
- – 1-2 cloves of garlic (relying on whether or not you favor it stronger or milder). If you wish to make extra garlic, merely enhance the quantity of oil and garlic cloves, sustaining the remainder of the substances.
- – A pinch of salt (the tip of a espresso spoon).
- – Juice of 1/2 lemon.
- – A splash of ardour fruit pulp.
Let’s go to the Litoral with these FISH AND SPINACH CROQUETTES WITH PASSION FRUIT ALIOLI
PROCEDURE:
1. Sauté the spinach with the garlic and the fish (when you have it cooked earlier than, add it later).
2. Season and course of.
3. Add two to 3 eggs (relying on dimension), cheese and flour. Mix the substances and knead.
4. Let it relaxation for about half-hour within the fridge.
5. Fry over medium warmth.
6. For the eagerness fruit aioli, course of the garlic with the lemon juice, the egg and the seasonings. Add the oil little by little.
