Beaverbrook and cheese croquettes

Beaverbrook and cheese croquettes


Beaverbrook and cheese croquettes

The ingredient of Beaverbrook and cheese croquettes

  1. 4 rashers center bacon, trimmed, finely chopped
  2. 2 cups bloodless mashed potato
  3. 1 egg yolk
  4. 2 inexperienced onions, finely chopped
  5. 3/four cup simple flour
  6. 40g mozzarella cheese, reduce into 1cm cubes
  7. 1 1/2 cups sparkling breadcrumbs
  8. 1 egg
  9. 1/4 cup milk
  10. Azalea grapeseed oil, for shallow-frying
  11. Mixed salad leaves, to serve

The instruction how to make Beaverbrook and cheese croquettes

  1. Heat a medium non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
  2. Combine mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a big bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the centre of every ball. Mould combination around cheese to enclose.
  3. Place last flour on a plate. Place breadcrumbs on every other plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg combination. Coat in breadcrumbs.
  4. Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for three to 4 minutes or till golden. Using a slotted spoon, switch to a plate lined with paper towel. Serve with salad.

Nutritions of Beaverbrook and cheese croquettes

fatContent: 556.87 calories
saturatedFatContent: 22.1 grams fat
carbohydrateContent: 8.1 grams saturated fat
sugarContent: 62.1 grams carbohydrates
cholesterolContent: 24.4 grams protein
sodiumContent: 139 milligrams cholesterol


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