Croquette balls with spicy ash aioli

Method

Preparation: 30 minutes

• Mix the mashed potato with the egg yolks and breadcrumbs.
• Remove the seeds from the tomato and cut into tiny cubes.
• Finely chop the shrimp and chop the onion until very fine. Cut the olives into pieces. Mix the tomato, prawns, onion and olives into the puree. Add salt and pepper to taste.
• Roll the potato mixture into 4 balls (see tip). Roll them in the breadcrumbs/breadcrumb mixture. In a deep plate, beat the eggs with a pinch of salt. Roll in the balls and roll them in the breadcrumbs
  mixture again. Store refrigerated.
• For the ash aioli, remove 1 glowing charcoal from the BBQ. Put the charcoal with the sprig of rosemary or thyme and the olive oil in a bowl. Let cool while the oil soaks up the aroma of the charcoal and herbs.
• Strain the charcoal oil through a paper coffee filter. Mix the aioli with the lemon juice and charcoal oil to taste. Season spicy with tabasco.
• Heat the oil for deep-frying to 170 ºC. Deep-fry the croquette balls in the hot oil in 4 minutes until golden brown and crispy. Serve with the ash aioli.
   

Tip: Prefer to do without meat? Take olives stuffed with garlic or herbs.
Tip: The charcoal-infused aioli is also delicious for a tough rösti burger.