Walnuts are more versatile than many might think, and this is a perfect example. This is an Italian Jewish recipe that will work nicely as a side dish with a stew or a roast with gravy, whose drippings they will absorb. You'll need:
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 cup blanched, finely chopped walnuts
- 3 medium-sized potatoes, steamed with their skins on
- 3 eggs
- Olive oil for pan-frying
- Salt and pepper to taste
Preparation:
Peel the potatoes and rice them. Combine them in a bowl with the walnuts and eggs, and season the mixture to taste with salt and pepper. Mix well and shape the mixture into slightly flattened balls about an inch in diameter.
While you are doing this, heat the oil in a skillet. When it's hot but not smoking add the croquettes, and cook them, turning them gently, until they are nicely browned on all sides. Serve hot.
Note: The original recipe I translated this from calls for the croquettes to be cooked in rendered lamb's fat (4 ounces, or 130 grams), and suggests that they be served with tomato sauce.
While you are doing this, heat the oil in a skillet. When it's hot but not smoking add the croquettes, and cook them, turning them gently, until they are nicely browned on all sides. Serve hot.
Note: The original recipe I translated this from calls for the croquettes to be cooked in rendered lamb's fat (4 ounces, or 130 grams), and suggests that they be served with tomato sauce.
