Goat’s cheese and piquillo pepper croquettes

Method

1. To make the filling, melt the butter in a medium pan, then add the flour and cook, stirring, for 2-3 minutes. Gradually pour in the hot milk, stirring to form a thick white sauce. Bubble for 1 minute, stirring constantly, then remove from the heat and fold through the goat’s cheese and piquillo peppers. Season, then cover the surface with cling film and chill until solid.
2. Once cool and firm, shape the mixture into 2cm balls, using wet hands, then put on a baking sheet or plate lined with baking paper. Freeze until solid (about 3 hours).
3. Carefully roll each ball in flour, then in the beaten egg, then in the breadcrumbs. At this point, you can refreeze the croquettes until ready to cook (see Make Ahead, left).
4. Fill a deep saucepan or wok with vegetable oil and heat until it browns a cube of bread in 30 seconds. Add the croquettes, in batches, and cook for 2 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper, keeping them warm while you cook the rest. Serve straightaway.