Goat Cheese Croquettes Recipe

Creamy, tangy goat's cheese and earthy beetroot wrapped in a crisp breadcrumb and drizzled a sweet, spicy maple chive dressing. These are goat's cheese croquettes and you're going to love them.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Mash the goat’s cheese in a bowl using a fork.
2. 2Add the beetroot and mix well (I like to use my hands) until everything comes together, then season liberally with black pepper.
3. 3Break 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. 4Place the egg and milk in one bowl and mix. Place the breadcrumbs in another.
5. 5Dip the goat’s cheese and beetroot balls into the egg and milk mixture, then into the breadcrumbs, turning them to coat fully.
6. 6Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up.
7. 7Meanwhile, mix together all the dressing ingredients in a bowl and set aside.
8. 8Place a frying pan on a medium-high heat and add a generous glug of oil.
9. 9When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes).
10. 10Pop them aside to drain on kitchen paper while you fry the next batch.
11. 11Once all the croquettes are cooked, place them in a serving dish and either pour over the dressing, or serve it alongside for dipping.
12. 12Scatter the croquettes with a few small mint leaves, if you like.