Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad | RICARDO
Ricardo's Recipe : Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad
Keywords
- entrees
- entrees recipes
- croquettes
- croquettes recupes
- vegetarian croquettes recipes
- vegetarian croquette
- sundried tomato and goast cheese croquettes
- sundried tomato and goat cheese croquettes recipes
- fennel salad
- fennel salad recipes
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Cooking tools:
- Food processor
- Mandoline
- Baking pan
- Nonstick skillet
- Plastic wrap
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Plate
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
- 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
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