Caramelized Veggie Croquettes

Ingredients:

For the Croquettes

For the Gremolata Hollandaise Sauce

Directions:

For the Hollandaise Sauce: 

Heat the butter and Tuscan Herb Infused Olive Oil in a small sauce pan.

In the bowl of a food processor or the jar of a blender, add the Sicilian Lemon White Balsamic Vinegar, lemon juice, salt, pepper, and egg yolks.

Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.   

For the Veggie Croquettes: 

In a saute pan set over medium-high heat, add 2 TBSP of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO.  

Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes. Add the garlic at the last minute.  

Add the coarsely mashed potatoes to a large bowl with the chèvre, pepper and salt.  

Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible.

Add the beaten egg onto a wide flat container or bowl, and add the Panko bread crumbs to another bowl.

Season the egg with a little salt.

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick.  

Dip each patty in to the seasoned egg, and then into the Panko bread crumbs, making sure to gently press the crumbs onto the patty.  

Set the patties onto a lined baking sheet and set aside.  

Heat 1/2 cup of Spanish Melgarejo Picual 2020 Ultra-Premium EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep-fry thermometer.  

Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.  

To Assemble:

Arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty, and ladle the Hollandaise over the top. 

Serves 6