Wary of beets? These delicious, flavorful and spicy Harissa Beet Croquettes from Chef Ja'Mila will definitely change your mind! Just a handful of pantry ingredients and our Original (or Medium) Harissa transform these gorgeous beets to something you can enjoy as an appetizer, addition to a salad or side!
Recipe and photo by Chef Ja'Mila Hatchett
Makes 15-20 Croquettes
Ingredients
1/2 loaf of french bread (or your bread of choice)
15-20 small beets
2 Cup of Diced yellow onions
1/2 Cup of Chopped Thyme and Rosemary
1 Cup of Peeled Garlic Cloves
5oz of PUR Spices Harissa Paste
Season to taste:
Garlic Powder
Onion Powder
Smoked Paprika
Himalayan Salt
Turmeric
Coriander Grounded
Cut your beets on both sides , (Save the beet leaves for greens)
Bring about 1 gallon of water to a boil then add beets
Once the beets are soft all the way through, remove and set in a mixing bowl to cool (Save beet broth)
After cooling, cut beets into large squares or dice to mash
Mash beets down into paste (or use a processor)
Add in the 1/2 loaf of bread PIECE by piece, mashing along the way to absorb
If your mixture is dry add beet broth to moisten to a "dressing" consistency
Add PUR Spices Harissa and suggested seasoning to taste, Mix thoroughly
Add fresh garlic and herbs, Mix thoroughly
Shape patties into small circles or "croquettes" and set aside
In a medium skillet at 1/4 cup of EVOO and bring to hot simmer
Add beet croquettes and cook until crispy brown then flip (3-4 mins each side)
Add a little more fresh herbs and garlic for a boost of flavor
Pull out of the skillet and lay on a paper towel to dry, serve with your sides of choice and enjoy !
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