Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad | RICARDO

Ingredients

• 1/2 cup (125 ml) oil-packed sundried tomatoes, drained
• 1 lb (454 g) fresh goat cheese
• 1 bulb fennel
• 1 tablespoon (15 ml) parsley, chopped
• The juice of 1/2 lemon
• 2 tablespoons (30 ml) olive oil
• Salt and pepper
• 1 1/4 cups (310 ml) stale baguette crumb, coarsely ground
• 1/2 cup (125 ml) flour
• 3 eggs, lightly beaten
• 3 tablespoons (45 ml) vegetable oil