Spanish Goat Cheese Croquettes with Tomato Salsa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g cheese, (oat cheese)
- 2 egg (s)
- 100 g breadcrumbs
- 4 tomato (s), halved, dried, finely chopped
For the sauce:
- 1 can (s) tomato (s), chunky
- 1 onion (s), small, finely chopped
- 2 clove (s) garlic, finely chopped
- 2 teaspoons oregano, grated
- Olive oil, for frying
- 500 ml vegetable oil, for deep-frying
- Salt and pepper, freshly ground
- possibly flour, egg, breadcrumbs for breading
Print Recipe
Pin Recipe Instructions
- Finely puree the goat cheese with the eggs in a blender. Mix with the sun-dried tomatoes (the ones not soaked in oil are best) and the breadcrumbs to form a firm dough. Season if you like, although I don`t do that because cheese and tomatoes already bring salt. Shape the dough into small meatballs. According to the original recipe, the croquettes are now ready, I bread them with flour, egg and breadcrumbs. Doesn`t have to be, but makes it crispier.
- Heat the vegetable oil in a large, shallow pan.
- Heat some olive oil in another pan. Briefly sauté the onion and garlic, add the tomatoes and reduce a little over a low heat.
- Put the meatballs in the pan with the vegetable oil and fry until golden on both sides.
- Add oregano to the sauce and season with salt and pepper.
- Tastes warm and cold, I personally think the freshly fried croquettes are the most delicious and the salsa are room warm.
- Sufficient as a starter for four, as a main course (maybe a salad) for two.
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