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chapurrat

Starters60 minutes10 people150 calories
1/52/53/54/55/5 (3 votes)
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By Mayra Fernandez Joglar

xapurratthermorecetas

With the celebration of eastern the most traditional preparations return to our tables and we enjoy recipes as typical as the pancake or chickpea and chard stew.

El chapurrat It is a classic recipe, which will not sound familiar to everyone since it is original from L'Horta Nord in Valencia. It is made with a kind of potato and cod croquettes and is usually presented with a base of vegetables where there is no lack of garrofón, widely used in the gastronomy of the Valencian Community.

Personally, I think it is a good idea to present this recipe as if it were a lid, that is, a small portion of vegetables topped by one or two of these delicious croquettes. It is just enough to leave space and be able to enjoy the rest of the delicacies that are prepared during Easter.

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The Xapurrat is an original recipe from L'Horta Nord de Valencia. Made of potato and cod croquettes and presented with a base of vegetables and garrofón.

  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 150
  • Rations: 10
  • Cooking time:
  • Total time:

Ingredients

For the croquettes

  • 260 g of peeled potatoes
  • 130 g of desalted cod
  • 35 butter g
  • 1 garlic clove
  • 15 g olive oil
  • 1 teaspoon (coffee) of La Vera paprika
  • 1 egg white
  • Salt and pepper

For the sofrito

  • 1 garlic clove
  • 120 g onion
  • 20 g oil
  • 1 medium tomato
  • 5 g flour
  • 90 g of fish broth
  • 25 g of garrofón
  • 25 g guisantes

Preparation

  1. Distribute the desalted cod pieces on the surface of the Varoma, avoiding that they are piled up.

  2. Chop the peeled and washed potatoes. With the butterfly on, add the potatoes, 130 g of water and season to the glass. Place the Varoma in position and program 10 minutes, Varoma temperature, speed 1.

  3. After the time has elapsed, remove the Varoma with the cod and continue cooking other 5 minutes, Varoma temperature, speed 1. Take the opportunity to crumble it and make it well crumbled.

  4. Once the potatoes are soft, remove the butterfly and add the butter. Shred for 15 seconds, speed 5. Remove from the glass and let it cool down.

  5. With the clean glass, fry the garlic clove with the oil for 10 minutes, Varoma temperature, speed 1. Then, remove the glass from the machine and add the La Vera paprika, shake it so that it is well distributed and add the cod crumbs and stir with the spatula.

  6. Add this preparation to the cold potato puree and stir until all the ingredients are well integrated. Reserve in the refrigerator for 15 minutes so that the mixture hardens.

  7. Form croquettes with the preparation and, while the sauce is being made, coat them in egg white and fry them in plenty of hot oil. Remove when golden brown and drain over a large colander. Then on kitchen paper to avoid excess fat.

  8. Without washing the glass, put the garlic clove with the oil. Poach it during 5 minutes, Varoma temperature, speed 1. While peeling and chopping the onion. After the time has elapsed, add to the glass and program for 10 minutes, Varoma temperature, speed 1.

  9. Then add the peeled and chopped tomato, poach it also during 5 minutes, 100º, speed 1. Then add the tablespoon of flour and cook it 2 minutes, 100º, speed 1.

  10. Pour in the fish stock, the peas and the garrofón to program 10 minutes, 90º, speed 1, left turn.

  11. Make a bed with the sauce and place the golden croquettes on top. Serve right away before they get cold.

Equivalences with TM21

Thermomix equivalences

More information - Panburned / Chickpea and chard stew


Discover other recipes of: Regional Cuisine, Easter Recipes

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  1.   Hode Doric said
    ago 8 years

    A correction:
    It is not a jug. It is "garrofó." Those of us who speak Spanish call it garrofón.

    Reply to Hode Dorico
  2.   Hode Doric said
    ago 8 years

    My previous comment did not go up well.
    The garrofó is not a bean, it is a variety of beans, of very traditional and very specific cultivation. As a rule it is grown for self-consumption.

    Reply to Hode Dorico
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Thanks for the corrections… I see that you have loved the recipe !! 😉

      Reply to Mayra Fernández Joglar