Goats milk cheese croquettes with strawberry and apple chutney

Try this recipe or add them to your menu if you have vegetarians joining you.
 
fry,vegetarian,recipes
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Recipe from: 25 August 2015
Preparation time: 30 min
Cooking time: 25 min
 
 

Ingredients

 
  • CHUTNEY:
  • 15
    ml
    butter
  • 1
    onion, halved and sliced
  • 2
    Granny Smith apples, peeled, cored and diced
  • 60
    ml
    white wine vinegar
  • 60
    ml
    brown sugar
  • 2
    ml
    grated ginger
  • 1-2ml dried chilli flakes
  • 350
    g
    strawberries, hulled and chopped
  • CROQUETTES:
  • 1
    small potato, peeled and diced
  • 100
    g
    chevin goat’s milk cheese, crumbled
  • 50
    ml
    seasoned flour
  • 1
    egg, lightly beaten
  • 100
    ml
    coarse dry bread crumbs
  • sunflower oil, for deep-frying
  • salad leaves, to serve
Servings: Change Serving
 
 

Method

 
Chutney

Heat the butter and add the onion and apples. Fry over medium heat for about 10 minutes until the apples are almost soft.
Add the vinegar, sugar, ginger and chilli. Stir to dissolve the sugar then simmer gently for 15-20 minutes until the mixture is thick. Add the strawberries, turn off the heat and stir for a few minutes to just cook the strawberries. Leave to cool. If not using immediately, spoon into a hot, sterilised jar and seal.

Croquettes

Boil the potato until just soft. Drain and leave to cool and dry. Press through a sieve. Season with salt.
Mix the mashed potato and goat’s milk cheese together lightly. Shape into croquettes. Coat the croquettes in flour, then in egg and then in the breadcrumbs.
Heat the oil and deep fry until golden. Drain on absorbent paper. Serve with the strawberry and apple chutney and garnished with fresh salad leaves.

Text and image source: Ideas magazine

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