Spanish Beef Croquetas & Roast Tomato Salsa

• Meanwhile, slice cucumber (see ingredients) into half moons. Thinly slice apple into wedges. • Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. Transfer to a medium bowl. Season with pepper. • Add some boiled potato (3/4 cup for 2 people / 1 1/2 cup for 4 people). Mash potatoes with a fork, then mix into beef mixture until well combined. Set aside to cool slightly.

• Transfer remaining potatoes to a lined oven tray. • Drizzle with olive oil and season generously with salt and pepper, tossing to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

TIP: Roughing the edges helps the potatoes get crisp edges while roasting!

• Once beef mixture has cooled enough to handle, shape into 2cm-thick oval croquetas (4 per person). • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip croquetas into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook croquetas in batches, turning every 2-4 minutes until golden on all sides. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the croquetas do not stick to the pan.

• Meanwhile, in a medium bowl, combine mixed salad leaves, cucumber, apple, a drizzle of white wine vinegar and olive oil. Season to taste. • To a small bowl, add garlic cloves and mash until smooth. Add mayonnaise and stir to combine.