Cauliflower and Parsley Croquettes with Roasted Garlic Aioli

Ingredients

Croquettes

• 250g starchy potatoes, peeled and quartered
• 200g cauliflower, chopped
• 1½ cups continental parsley leaves, chopped
• 1 egg yolk
• 1 tablespoon olive oil
• 1 cup (80g) finely grated parmesan
• sea salt and cracked black pepper
• ¼ cup (35g) plain flour
• 1 egg (for egg wash)
• 2 cups panko crumbs
• vegetable oil for deep frying

Roasted garlic aioli (or just buy in quality commercial product)

• 10 cloves garlic, unpeeled
• 1½ tablesppons olive oil
• 1 cup (300g) whole egg mayonnaise
• 1 tablesppon lemon juice
• sea salt and cracked pepper

Method

Preheat oven to 180C. To make the roasted garlic aioli, place garlic on baking tray, drizzle with ½ tablesppon olive oil and roast for 12-15 minutes or until soft. Allow to cool slightly before removing garlic from their skins. Place in bowl and mash with fork to form smooth paste. Add the mayonnaise, lemon juice, remaining olive oil, salt and pepper, and mix to combine. Set aside.

Place the potato in a small saucepan of salted cold water over high heat and bring to the boil. Cook for 15 minutes or until very soft. Add cauliflower and cook for a further 2-3 minutes or until just tender. Drain well. Place potato and cauliflower into a bowl and mash until smooth. Add parsley, olive oil, parmesan, salt and pepper and mix well to combine. Roll ¼ cup of mixture to form individual croquettes. Dust in flour, dip into eggwash and roll in pank crumbs. Nom.

Heat the vegetable oil in deep saucepan, you know what to do, and fry the croquettes. Drain and serve with aioli, and wife's favourite orange and fennel salad with some salty kalamata olives. Divine.