TRIPLE-CHEESE CROQUETTES WITH CRANBERRY SAUCE
Make the most of any leftover Christmas cheese with these croquettes. Once fried, they have a crisp shell and wonderfully oozy, melty middle
Provided by Esther Clark
Categories Lunch, Starter
Time 1h20m
Yield Makes 25-27
Number Of Ingredients 13
Steps:
- Heat the butter in a saucepan. Tip in the shallots and fry gently for 10-12 mins until translucent. Stir through the flour to make a thick paste. Warm the milk gently in a separate pan until steaming, then gradually whisk the milk into the floury paste to make a thick sauce. Add the cayenne, three cheeses and a pinch of salt. Pour the mix into a baking tray and set aside to cool for 30 mins, then cover and chill for at least 3 hrs or overnight.
- For the sauce, tip the cranberries into a pan with the sugar and 100ml water, and simmer for 10-15 mins until the cranberries break down. Season to taste. Once chilled, loosen with a splash of water if the cranberry sauce is too thick.
- With wet hands, roll the cheese mixture into walnut-sized balls. Put the beaten egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the balls in the egg, then the crumbs, making sure each one is well coated. Repeat once more so they're coated in two layers of each.
- Pour the oil into a large saucepan until it's a third full, and heat to 175C, or until a cube of bread browns in 30 seconds. Carefully fry the croquettes in batches for 2-3 mins until golden. (If the oil is too hot, they will darken on the outside before the inside is hot.) Use a slotted spoon to transfer to a plate lined with kitchen paper. Leave to drain for a few minutes, then serve with the cranberry sauce.
Nutrition Facts : Calories 156 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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