Name: Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 serving(s)
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

Preparation

Croquettes
- Line a 20-cm (8-inch) square pan with plastic wrap.
- In a food processor, chop the tomatoes. Add the goat cheese and blend until smooth. Spread that mixture in the pan and cover with plastic wrap.
- Refrigerate for 1 hour.
Fennel salad
- Trim the fennel bulb, cut the stalks to 2.5-cm (1-inch) of the bulb and chop to keep 15 ml (1 tablespoon) of the fronds. Set aside. With a mandolin, thinly slice the bulb. In a bowl, combine the sliced fennel and reserved fronds, the parsley and dressing ingredients. Season with salt and pepper. Keep cold.
Breading
- In a bowl, combine the breadcrumbs with half the flour. Place the remaining flour in another bowl and the eggs in a third.
- Cut the well chilled cheese mixture into 16 squares. Coat with flour, dip in the eggs, then dip in the breadcrumb mixture. Put the cheese squares on a plate and refrigerate again for 30 minutes.
- In a non-stick skillet, brown the croquettes in the oil for 2 to 3 minutes per side.
- Serve two croquettes per person with the fennel salad. You can freeze the remaining croquettes.

Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad

Categories

Ingredients

Croquettes

Fennel salad

Breading

Preparation

Croquettes

Fennel salad

Breading

Personal Note