Goat Cheese Croquettes with Honey and Toasted Almonds
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Ingredients
Croquettes
- 220 grams soft goat cheese, roughly chopped
- 60 grams cream cheese, slightly softened
- 1 egg, whisked
- 1½ cups breadcrumbs
- 2 cups high smoke point cooking oil, such as rice bran or grapeseed
To serve
- 1½ cups wild rocket
- 1 tablespoon olive oil
- 2 teaspoons white balsamic vinegar
- 2 tablespoons good-quality runny honey
- ½ cup flaked almonds, lightly toasted
Instructions
5 steps
- 1
Put the cheeses in a small bowl and mash to a firm, smooth paste. Put in the fridge to firm up for 20 minutes.
- 2
Roll the cheese into 12 balls (just smaller than a golfball). Place on a tray lined with baking paper and chill again for half an hour.
- 3
Dip the balls in the whisked egg, then roll in the breadcrumbs. Repeat. Chill again for at least half an hour (or up to 12 hours).
- 4
Heat the oil until a small piece of bread dropped in pops up to the surface and goes brown in about 20 seconds. Fry balls for a few minutes until golden. Test with one ball first to ensure your oil temperature is correct.
- 5
Drain well on paper towels and serve on the rocket tossed with oil and vinegar. Drizzle with honey and sprinkle with flaked almonds.
Progress
0 / 5 steps
