MBATTEN BROUKLOU

Ingredients:

For the cauliflower croquettes
- 1 medium cauliflower , cut into uniform pieces
- 2 medium potatoes , peeled and cut into small uniform pieces
- 2 cloves garlic , peeled but left whole
- 4 tablespoons all-purpose flour
- 1 medium onion , minced
- 1 small bunch minced flat leaf parsley
- 1/2 teaspoon tabil
- 1/2 teaspoon harissa paste
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper

For the sauce
-3 tablespoons olive oil
-1 large onion , minced
- Salt (to taste)
- Pepper (to taste)
- 1/2 teaspoon ground turmeric
- 3/4 cup water (hot)
- 2 tablespoons tomato paste
- 1 teaspoon harissa paste
- 1 large green chili pepper , quartered

For frying the croquettes
- 1 large egg , beaten
- 10 tablespoons all-purpose flour
- Vegetable oil (for frying)

Preparation:

- Cook the potatoes, cauliflower, and garlic in boiling salted water for around 15 minutes, until soft.
- While the vegetables are cooking, sauté the onion in the olive oil over a medium heat for 5 minutes, until it becomes translucent. Stir in the salt, pepper, and turmeric.
- Dilute the tomato and harissa pastes in the hot water, and mix into the onions, along with the green chili pepper.
- Bring the sauce to a boil, then immediately reduce the heat to its lowest setting, and allow to simmer while you make the croquettes.
- Once cooked, drain the vegetables well, and place into a large mixing bowl, along with the flour, onion, parsley, tabil, harissa, salt, and pepper.
- Using your hands, mash everything together, and mix well.
- Heat the oil over a high heat. To test whether it’s hot enough, briefly dip a wooden skewer into the oil; if the oil rapidly bubbles around it, it’s ready.
- With wet hands, form the potato-cauliflower mash into palm-sized croquettes, and flatten slightly.
- Dip each croquette into the beaten egg, then roll in flour. Fry in batches of four at a time, for 3 to 4 minutes, until they are golden brown on the bottom. - Flip over, and fry the other side.
- Remove croquettes from the oil, and drain on paper towels. Repeat until you've used up all the mixture.
- Once all the croquettes have been fried, you can either serve them as they are, with the sauce, or simmer them for 5 minutes in the sauce.
- Arrange on a large serving plate, with the sauce in the center.

Note:
If desired, you can add a pound of ground beef or lamb to the croquette mixture during Step 5, making sure it is mixed in well, of course. Then once the croquettes have been fried, simmer them in the sauce for 15 minutes (you may need to make double the quantity of sauce for this variant).

Some people add cheese to their brouklou – if you wish to do this, you will need around a cup of shredded cheese, again, mixed in during Step 5.

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