Ingredients
- 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)
- Calories 766
- Fat 38g
- Saturates 20g
- Protein 27g
- Carbs 79g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cheesy cumin camel milk croquettes
Arabic 40 Mins Prep · 35 Mins Cook
- 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.
- Finely chop the leek and grate the Cheddar.
- 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.
- 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.
- 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.
- Roll each ball in the remaining flour, then dip into the beaten eggs and finally roll in the breadcrumbs.
- 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.
- Serve with the herb mayonnaise.