Receta de Croquetas de Queso de Cabra

Ingredientes

• 150 g soft goat’s cheese (vegetarian if required)
• 1 whole cooked beetroot (about 75g; vacuum-packed is best, diced very small and patted dry with kitchen paper)
• 1 medium free range eggs (beaten)
• 1 tsp whole milk
• 50 g panko breadcrumbs
• 200 ml vegetable oil (canola oil)
• pinch freshly ground black pepper
• a few small mint leaves (to serve (optional))
• 5 tbsp maple syrup
• 1 red chilli (finely chopped)
• small handful chives (finely chopped)

Preparación

1. 1

   Mash the goat’s cheese in a bowl using a fork.

2. 2

   Add the beetroot and mix well (I like to use my hands) until everything comes together, then season liberally with black pepper.

3. 3

   Break off small pieces of the mixture and roll each piece between your palms into a ball about the size of a sprout, and set aside.

4. 4

   Place the egg and milk in one bowl and mix. Place the breadcrumbs in another.

5. 5

   Dip the goat’s cheese and beetroot balls into the egg and milk mixture, then into the breadcrumbs, turning them to coat fully.

6. 6

   Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up.

7. 7

   Meanwhile, mix together all the dressing ingredients in a bowl and set aside.

8. 8

   Place a frying pan on a medium-high heat and add a generous glug of oil.

9. 9

   When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes).

10. 10

    Pop them aside to drain on kitchen paper while you fry the next batch.

11. 11

    Once all the croquettes are cooked, place them in a serving dish and either pour over the dressing, or serve it alongside for dipping.

12. 12

    Scatter the croquettes with a few small mint leaves, if you like.