المكونات

  • SpinneysFOOD extra virgin olive oil 3 tbsp
  • SpinneysFOOD mixed herbs 30g
  • Mayonnaise 250ml
  • Leek 1
  • SpinneysFOOD mature cheddar 200g
  • Camel milk 750ml
  • Bay leaves 2
  • Whole black peppercorns 1 tsp
  • Whole cloves 6
  • Salted butter 100g
  • Cake flour 300g
  • SpinneysFOOD fine cumin ½ tsp
  • SpinneysFOOD sea salt 1 tsp
  • SpinneysFOOD fine white pepper ½ tsp
  • SpinneysFOOD eggs 3
  • Panko breadcrumbs 400g
  • SpinneysFOOD pure sunflower oil 2L

Nutrition (Per serving)

  • سعرات حرارية 766
  • دهون 38g
  • المشبعة 20g
  • بروتين 27g
  • الكربوهيدرات 79g
  • السكريات 2g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كروكيت بالجبن والكمون مع حليب الإبل

Arabic 40 Mins Prep · 35 Mins Cook

  1. To make the mayonnaise, add the olive oil and herbs to a blender and blitz. Add the mayonnaise to a small bowl and swirl in the oil-herb mix. Refrigerate until needed.
  2. Finely chop the leek and grate the Cheddar.
  3. To make the croquettes, pour the camel milk into a pan and add the bay leaves, leeks, peppercorns and cloves and place over a low heat. Bring to a simmer then take off the heat and set aside to infuse for 5-10 minutes. Strain the milk into a jug and discard the spices and leek.
  4. Melt the butter in a large pan. When it begins to foam, add 100g of flour and stir continuously over a medium heat for approx. 5 minutes, until golden. Gradually add the infused milk to the flour and butter mix, whisking to make sure you have a smooth mixture. Stir in the cumin and cheese, season with the salt and white pepper and then pour into a bowl. Cover with cling film and chill in the fridge for at least 3-4 hours or overnight.
  5. Rub your hands with a little oil before you start shaping the croquettes. Use a tablespoon to scoop out a heaped portion of the chilled mixture then roll it into a ball – about the size of a walnut – between your hands. Repeat the process until all the mix has been used. You should end up with 15-20 croquettes.
  6. Roll each ball in the remaining flour, then dip into the beaten eggs and finally roll in the breadcrumbs.
  7. Heat the oil in a deep-fryer or large pan to 200°C, or until a cube of bread turns golden in 30 seconds. Deep fry the croquettes in batches for 2-3 minutes until golden brown. Drain on paper towels.
  8. Serve with the herb mayonnaise.

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