Ballymaloe Irish Beetroot and Goats Cheese Croquettes
- Cooking Time: 15 minutes
- Serves: 6
- Allergens: egg, dairy, wheat
This recipe looks and tastes wonderful but is surprisingly easy to make. Perfect as an impressive starter, these croquettes have the lovely earthy flavour of Irish grown, cooked and packed beetroot with the creaminess of Ardsallagh goats cheese. A crispy croquette exterior gives a nice contrast in texture. A splash of Ballymaloe Classic French Dressing on the salad is a good finishing touch.
- 200g (8oz) Ardsallagh goats cheese
- 2 Tablespoons Ballymaloe Irish Beetroot- well drained
- Salad leaves (enough for 6)
- Granny Smith apple, peeled, cored and finely diced
- Half red onion, finely sliced
- 100g Fine breadcrumbs
- Ballymaloe Classic French Dressing
- Sunflower oil
- 2 Organic eggs, beaten
- Flour for rolling croquettes in – approx. 3 tablespoons
- Salt and freshly cracked black pepper
- No Artificial Additives
- Suitable for Vegetarians
- Roll the Ardsallagh goats cheese into a ball in your hand and place a cube of Ballymaloe Irish Beetroot in the centre. There should be enough to make 18 croquettes.
- For the crumb coating, place the eggs, seasoned flour (pinch of salt and pepper) and breadcrumbs into separate bowls.
- Dip the goat’s cheese balls in flour and shake off any excess. Then coat it in the egg mixture lastly dip them it in the breadcrumbs, patting gently ensuring full coverage.
- Heat a deep-fat fryer to 180⁰C.
- Next place the beetroot goats cheese balls carefully and slowly into the deep-fry basket. Let them fry until they have just turned golden brown. Remove and drain on a lined plate with kitchen paper.
- Toss the apple and red onion in a teaspoon of dressing, set aside. Toss the salad leaves and drizzle over some Ballymaloe Classic French Dressing and a add a pinch of salt.
- Divide the salad between 6 plates and top each with the dressed apple and red onion.