Spanish Vegetarian Tapas Feast: Mushroom Croquettes, Patatas Bravas, and Gazpacho Soup
A flavorful spanish dinner perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups mixed mushrooms, chopped 1 cup breadcrumbs 1/4 cup grated parmesan cheese 2 eggs 1 cup all
- purpose flour 2 medium russet potatoes, peeled and cubed 2 cups tomato sauce 1 cucumber, diced 1 bell pepper, diced 1/4 cup red wine vinegar 2 cups tomato juice 1/4 cup olive oil Salt and pepper, to taste
Instructions
- In a bowl, combine mushrooms, breadcrumbs, parmesan cheese, and one egg. Mix well.
- Roll mixture into small balls and coat with flour, then egg, and finally breadcrumbs. Fry in oil until golden brown. Set aside.
- Boil potatoes until tender. Drain and toss in a bowl with 1/4 cup olive oil, salt, and pepper. Bake at 400°F (200°C) for 25 minutes, turning occasionally.
- Combine tomato sauce, diced cucumber, bell pepper, red wine vinegar, and tomato juice in a blender. Blend until smooth. Chill before serving.
Chef’s Insight
The combination of flavors and textures in this recipe creates an amazing sensory experience, while the vibrant colors make for a visually stunning presentation.
Notes
This recipe is perfect for a light dinner or appetizer spread. Customize the spice levels of the patatas bravas and gazpacho soup to suit your taste preferences.