Kids and adults alike will appreciate these cheesy treats. Make a batch of the vegetarian croquettes so you can freeze some for another meal.
Ingredients
- 1 tbsp olive oil
- A knob of butter
- 1 large onion
- 2 large crushed garlic cloves
- 200g chopped leek
- ½ tsp chilli flakes
For the raita dip
- ½ cucumber
- 200g Greek yogurt
- 1 crushed garlic clove
- A handful of chopped fresh mint leaves
- 100g fresh white breadcrumbs
- 2 tbsp beer (such as Badger Organic Dandelion ale)
- 100g finely grated mature Cheddar
- 1 large free-range egg
- 2 tbsp olive oil
Method
- 1. 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.
- 2. Meanwhile, make the raita dip: grate ½ cucumber and mix with 200g Greek yogurt, 1 crushed garlic clove and a handful of chopped fresh mint leaves. Season and set aside. Stir 100g fresh white breadcrumbs, 2 tbsp beer (such as Badger Organic Dandelion ale) 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. Serve with a crisp green salad and the raita on the side.
Nutritional info
Per serving: 411kcals, 27g fat (11.8g saturated), 16.2g protein, 25.5g carbs, 6.5g sugar, 1.1g salt
Chef's tip
You can freeze the raw croquettes for up to 3 months. Defrost thoroughly before cooking.