Black Bean Croquette Tapas Plates
with Paprika Potatoes and Red Pepper Mayo
Tonight, take a trip to Spain with this tapas-inspired plate. There's no need to get on a plane when you can have crispy bean croquettes, patatas bravas-style paprika-dusted potatoes and a roasted red pepper salad, all in the comfort of your own home!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Smoked Paprika-Garlic Blend
White Wine Vinegar
Arugula and Spinach Mix
Feta Cheese, crumbled
(Contains Egg, Mustard)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Sprinkle over half the Smoked Paprika-Garlic Blend. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While potatoes roast, finely chop parsley. Drain roasted red peppers, then finely chop. Drain beans, reserving liquid, then rinse beans. Add beans and 1/4 cup reserved bean liquid (dbl for 4 ppl) to a large bowl. Mash until mixture forms a paste, 1-2 min. Add half the feta, half the parsley, half the panko and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Add remaining panko to a shallow dish. Roll bean mixture into 4 equal-sized balls (8 for 4 ppl). Working with one croquette at a time, roll croquettes in panko. Add 1 tbsp oil to the same pan, then croquettes. Using a spatula, gently flatten each croquette into a 2-inch disc. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 2 tbsp oil per batch!) Cook until golden-brown, 3-4 min. Flip croquettes, add 1 tbsp oil and cook until golden-brown, 3-4 min.
Whisk together vinegar, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add arugula and spinach mix and half the roasted red peppers. Season with salt and pepper, then toss to combine.
Combine mayo, remaining parsley, remaining feta and remaining roasted red peppers in another small bowl. Divide roasted potatoes, black bean croquettes and salad between plates. Top salad with pepitas. Serve red pepper mayo on the side for dipping.