Receita Surpresas de Batatas com Barriga Fumada e Ervilhas by Chef Hélio Loureiro - Unique Flavours


  • 200g minced veal
  • 100g chopped smoked belly
  • 150g cooked peas;
  • 1 clove garlic
  • 1 onion;
  • 40g flour
  • 600g mashed potatoes ;
  • 1 teaspoon chopped parsley
  • salt to taste
  • black pepper

For baking:

1 egg; q.b. flour; q.b. breadcrumbs; q.b. oil


1. Boil the potatoes in plenty of water with a little salt. Mash them and set aside.
2. heat the olive oil with the onion and the chopped garlic, let it brown and add the chopped Smoked Pork Belly, the peas previously cooked and the parsley.
Mix everything well and let it stew for a while
4. 4. dissolve the flour in a little cold water and add the smoked bellies: 4 minutes on low heat
5. dust your hands with flour and put a portion of purée in them. Make a hole and fill it with the smoked pork belly preparation, and close it up in the shape of a croquette.
6. finally, coat the smoked belly with flour, egg, and breadcrumbs.
Fry in very hot oil. Remove to absorbent paper and let drain.
8. serve with a mixed salad.

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