Octopus fritters with breadcrumbs
Pataniscas de polvo com migas
INGREDIENTS
- 300 g Brasmar Frozen Clean Octopus
- 2 onions
- 1 bay leaf
- 1/2 carrot
- 6 cloves of garlic
- Parsley
- 1 kg wheat flour
- 2 eggs
- Salt and pepper to taste
- Oil for frying
- Cornbread
- 100 g kale for caldo verde
- 40 g ham
- 1 can of black-eyed peas
Pataniscas de polvo com migas
INGREDIENTS
- 300 g Brasmar Frozen Clean Octopus
- 2 onions
- 1 bay leaf
- 1/2 carrot
- 6 cloves of garlic
- Parsley
- 1 kg wheat flour
- 2 eggs
- Salt and pepper to taste
- Oil for frying
- Cornbread
- 100 g kale for caldo verde
- 40 g ham
- 1 can of black-eyed peas
PREPARATION
Cook the octopus with 1 whole peeled onion, a clove of garlic and a bay leaf, with very little water for 30 minutes.
Cut the octopus into small pieces and leave to cool while you prepare the batter.
Chop an onion and 3 cloves of garlic. Chop some carrots and add everything to a bowl with the eggs, chopped parsley and flour.
Season with salt and pepper, mix well and add the water from cooking the octopus until you get the desired consistency of the dough.
Add the octopus and mix well.
Set aside for a few minutes in a refrigerated environment.
Place spoonfuls of the batter in a frying pan with very hot oil. Turn the fritters over so that they brown on both sides.
Remove with a slotted spoon and place on absorbent paper to drain.
Cook the cabbage in salted water. Remove and place in ice water.
Crumble the cornbread and set aside.
In a sauté pan, add a dash of olive oil and the remaining chopped garlic cloves.
Add the kale, drained beans and cornbread. Adjust the seasoning, mix and let it heat through.
PREPARATION
Cook the octopus with 1 whole peeled onion, a clove of garlic and a bay leaf, with very little water for 30 minutes.
Cut the octopus into small pieces and leave to cool while you prepare the batter.
Chop an onion and 3 cloves of garlic. Chop some carrots and add everything to a bowl with the eggs, chopped parsley and flour.
Season with salt and pepper, mix well and add the water from cooking the octopus until you get the desired consistency of the dough.
Add the octopus and mix well.
Set aside for a few minutes in a refrigerated environment.
Place spoonfuls of the batter in a frying pan with very hot oil. Turn the fritters over so that they brown on both sides.
Remove with a slotted spoon and place on absorbent paper to drain.
Cook the cabbage in salted water. Remove and place in ice water.
Crumble the cornbread and set aside.
In a sauté pan, add a dash of olive oil and the remaining chopped garlic cloves.
Add the kale, drained beans and cornbread. Adjust the seasoning, mix and let it heat through.
