Croquettes-
Heat 1 tbsp olive oil and a knob of butter in a
frying pan over a low heat. Finely chop 1 large
onion and fry with 2 large crushed garlic cloves
for 5 minutes until softened. Increase the heat
to medium, add 200g chopped leek to the pan with
½ tsp chilli flakes and cook, stirring, for 4
minutes. Remove to a large bowl and cool.
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Stir 100g fresh white breadcrumbs, 2 tbsp beer
and 100g finely grated mature Cheddar through the
cooled onion mix. Separate 1 large free-range
egg, add the yolk to the bowl, season and mix
well. Shape into 12 walnut-size croquettes. Dip
each one first in the egg white, then roll in
fresh white breadcrumbs (about 25g) to coat. Heat
2 tbsp olive oil in a large frying pan over a
medium heat, then fry the croquettes for about 6
minutes, turning now and then, until golden,
crisp and piping hot.
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