Goat's Cheese & Ballymaloe Diced Irish Beetroot Croquettes
Looking and - more importantly - tasting wonderful, this recipe is surprisingly easy to make. Perfect as an impressive starter, these croquettes have the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ballymaloefoods.ie.
Cooking tools:
- Deep fryer
- Kitchen scale
- Pepper mill
- Deep-fry thermometer
- Mixing bowl
- Fork
- Measuring spoon
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Apple corer
- Plate
- Paper towel
- Serving bowl
- Serving platter
Ingredients
- 200g (8oz) Ardsallagh Goat's Cheese
- 2 tbsp Ballymaloe Diced Irish Beetroot (well drained)
- Salad leaves (enough for 6)
- 1 Granny Smith apple (peeled, cored & finely diced)
- ½ red onion (finely sliced)
- 100g fine breadcrumbs
- Sunflower oil
- 2 eggs (beaten)
- 3 tbsp flour
- Salt
- freshly cracked black pepper
- Ballymaloe Classic French Dressing
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