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Cheese croquettes with beetroot and carrot salad

20 minutes, plus 20 minutes to chill

Cheese croquettes with beetroot and carrot salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes, plus 20 minutes to chill

Ingredients

180 g butter
180 g flour
500 ml milk, warmed
150 g Cheddar cheese, grated
Nutmeg, grated, to taste
Sea salt and freshly ground black pepper
750 ml oil, plus extra for greasing
Flour, for dusting
2 free-range eggs, beaten with 1 T water
Breadcrumbs, for coating
1 Woolworths carrot and beetroot slaw
6 slices rye bread, toasted
Fresh radishes, for serving

Method

In a saucepan over a medium heat, melt the butter, then add the flour and mix to create a roux. Add the milk, a little at a time, until the mixture takes on a thick-sauce consistency.

Cook gently for a few minutes, then remove from the heat and add the grated cheese, nutmeg and seasoning, to taste.

Spread the mixture onto an oiled baking tray and allow to cool. Chill for 2 hours.

In a large saucepan, heat the oil over a medium to high heat. With lightly greased hands, roll the white sauce paste into thick sausages.

Dust with flour, dip into beaten egg and then into the breadcrumbs, back into the egg and again into the crumbs.

Deep-fry the croquettes in the hot oil until crisp and golden. Drain on kitchen paper.

Toss the salad in its dressing, then serve the croquettes warm with the salad, toasted rye bread and radishes.

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Cheese croquettes with beetroot and carrot salad

Ingredients

Method