Chickpea and Manchego Croquettes

Name: Chickpea and Manchego Croquettes
Prep time: 15M
Total time: 40M
Yield: 32 Servings
Ingredients: ¾ cup Vegetable OilGOYA® Vegetable oil, divided; 1 Chickpea and Manchego Croquettessmall yellow onion, diced; 1 tbsp. Minced GarlicGOYA® Minced Garlic; 1 can Chick PeasGOYA® Chick Peas, drained and rinsed; 1 cup Chickpea and Manchego Croquettesmashed potatoes; ½ cup Chickpea and Manchego Croquettesall-purpose flour, divided; 2 Chickpea and Manchego Croquetteseggs; 2 tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Adobo Seasoning with Pepper; ½ tsp. Chickpea and Manchego Croquettessmoked paprika; ½ cup Chickpea and Manchego CroquettesManchego Cheese, shredded; 1 cup Bread Crumbs Made with Sazonador TotalGOYA® Bread Crumbs made with Sazonador Total; 2 tbsp. Chickpea and Manchego Croquettesfinely chopped fresh parsley sour cream for dipping, optional

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With a crispy coating and tasty filling, these croquettes transform canned GOYA® <a title="Chick Peas (1)" href="https://goya.com/en/products/chick-peas-can" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a> and mashed potatoes into an easy appetizer or side dish.

Total Time

40m

Prep Time:15m

Yields:32 Servings

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Ingredients

¾ cup

GOYA® Vegetable Oil, divided

small yellow onion, diced

1 tbsp.

GOYA® Minced Garlic

1 can
(15.5 oz.)

GOYA® Chick Peas, drained and rinsed

1 cup

mashed potatoes

½ cup

all-purpose flour, divided

eggs

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

½ tsp.

smoked paprika

½ cup

Manchego Cheese, shredded

1 cup

GOYA® Bread Crumbs Made with Sazonador Total

2 tbsp.

finely chopped fresh parsley sour cream for dipping, optional

Directions

Kitchen View

Step 1

Heat 2 tbsp oil in small skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until tender. Let cool slightly. In food processor, combine chickpeas, onion and garlic; pulse until coarsely ground. Add mashed potatoes, 2 tbsp flour, 1 egg, Adobo seasoning and smoked paprika; pulse until blended. Stir in cheese. Refrigerate for 30 minutes. Divide into 32 portions. Shape into oval balls; freeze for at least 1 hour or until firm.

Step 2

Place remaining flour in shallow dish. In separate shallow dish, whisk remaining egg. Place bread crumbs in another shallow dish. Dredge croquettes in flour, then dip into egg, then coat in bread crumbs.

Step 3

Heat remaining oil in large skillet set over medium heat. In 4 batches, cook croquettes for 5 to 8 minutes or until golden brown all over. Transfer to paper towel-lined tray. Arrange on serving dish; sprinkle with parsley. Serve with sour cream for dipping if desired.