Smoky Pepper Croquetas

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Step 1.

Drain your roasted peppers and pat them dry with paper towel. Halve lengthways and finely slice them.

Step 2.

Pour your olive oil into a small saucepan on a medium heat. Once hot, get your peppers in there and fry for a couple of minutes until fragrant.

Step 3.

Tip in 55g of your flour, smoked paprika, and 1 tsp of your PERi-PERi Salt, then cook out for 5 minutes. Gradually add 400ml oat milk, whisking until you have a smooth sauce.

Step 4.

Bring your mixture to a boil, then simmer for 5 minutes until it has thickened.

Step 5.

Pour your croqueta mix into a square tin and leave to set in the fridge for 4 hours.

Step 6.

Pour your remaining flour, oat milk, and breadcrumbs into a bowl each. Season your flour with a tsp of Nando's PERi-PERi Salt and stir to combine.

Step 7.

Roll your mixture into balls and dip them in your flour, oat milk, and breadcrumbs respectively.

Step 8.

Heat a generous glug of oil in a small saucepan. Once hot, add your croquetas a few at a time and fry for 5 minutes until crisp and golden. Keep warm and repeat with your remaining croquetas.

Step 9.

Serve whilst still hot with your Nando's Vegan PERinaise.

Your croqueta mixture will look very wet, but have faith. After it has chilled in the fridge it will be set and bouncy and ready to be rolled.

300g Roasted Jarred Red Peppers
60ml Olive Oil
205g Plain Flour
1 Tsp Smoked Paprika
2 Tsp Nando's PERi-PERi Salt
550ml Oat Milk
100g Panko Breadcrumbs
Nando's Vegan PERinaise, To Serve
Vegetable Oil