Do you know that succulent and bushy plant, with small stems, elongated leaves, and small yellow flowers? Are you thinking about how easily it grows spontaneously in your pots or home garden, considering them just weeds? Well, I think we’ve all made this mistake. Usually, those who don’t recognize them, uproot them thinking they’re useless weeds, but actually, it’s purslane, known in Sicily as “porceddania”, a plant with numerous therapeutic properties. To name just a few, it contains proteins, calcium, iron, vitamins A, C, and E, saponin, and a very high content of omega-3, in greater quantities than the much-praised fish. Precisely because of these wonderful qualities, yesterday morning, during the grape harvest at my uncle’s house, besides grapes, I couldn’t resist picking some of this herb that was growing thick and vigorous among the vineyard rows. Today I washed it, could have eaten it fresh in a salad, but instead, with ingredients we all have in the pantry and some leftovers in the fridge, I made super delicious and nutritious croquettes, perfect for an original and tasty appetizer, but also suitable as a vegetarian main course! This recipe will win you over with the first bite!

All “vegetarian” recipes are without meat and/or fish… (N.B. there may be the use of other foods based on animal proteins, such as eggs and cheese).

CURIOSITY: Did you know that the use of purslane in human nutrition has very distant roots? Its origins trace back to the Middle East, although it seems it was already known in ancient Egypt. Gradually it spread into the Mediterranean diet, and thus in Asia, where it remains a widely consumed product today. In Italy, since it was considered a poor and rustic variety, its use in recipes decreased from the 1960s, but today this variety has found a new life, thanks also to the interest aroused by vegan and vegetarian diets. Thanks to the Omega-3 it is rich in, it is very useful in the prevention and treatment of cardiovascular diseases. The mucilage, contained in high quantities, makes purslane a natural emollient, very useful for dry and irritated skin. Purslane is also used as a depurative, diuretic, vermifuge, and refreshing.

Difficulty: Easy
Cost: Very cheap
Preparation time: 12 Minutes
Portions: 22 croquettes
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Summer, Autumn

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!

3.5 oz purslane
3 Potatoes (medium)
1 Red peppers (already roasted)
1 egg
1.75 oz Parmigiano Reggiano PDO (grated)
2 tbsp butter
2 tbsp breadcrumbs (+ as needed for breading)
1 tsp Nutmeg
as needed Extra virgin olive oil
as needed Salt
as needed pepper

Tools

1 Sieve
1 Pan
1 Slotted spoon
1 Bowl
1 Fork
1 Spoon
1 Small bowl
1 Baking tray
1 Parchment paper

Preparation

Wash the purslane well under running water, removing soil residue (fig. 1).
Clean it, removing the stems, using only the tenderest sprouts (fig. 2).
Blanch the purslane for 2 minutes in slightly salted water starting from boiling, I use steam, then drain it and let it drip in a colander (fig. 3).
Steam or boil the potatoes with the skin in plenty of salted water. Once cooked, peel and mash them with a fork or pass them directly with a potato masher (fig. 4).
In a large bowl work the mashed and still hot potatoes with the butter and nutmeg (fig. 5).
Add the egg, grated Parmesan, a pinch of salt and pepper, and finally the well-drained purslane, then mix well (fig. 6).
Add the previously oven-cooked pepper, peeled and cut into thin and small strips, and continue to mix well all the ingredients (fig. 7).
Adjust the salt and begin to take one tablespoon of mixture at a time, trying to shape it with always moist hands until you form elongated meatballs (fig. 8).
Then roll the croquettes in breadcrumbs, rolling them well to perfect the shape and adhere the breading better (fig. 9).
Place the croquettes in a baking tray lined with parchment paper and drizzle the surface with a little extra virgin olive oil (fig. 10).
Place in a preheated oven at 392°F for 20 minutes, then turn them over and cook for another 8 minutes until golden brown (fig. 11).
Serve hot on a bed of mixed salad or as you wish. And there you have it…potato croquettes with purslane and peppers are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!