Summary

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

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Instructions

1. 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.
2. Heat the vegetable oil in a large, shallow pan.
3. Heat some olive oil in another pan. Briefly sauté the onion and garlic, add the tomatoes and reduce a little over a low heat.
4. Put the meatballs in the pan with the vegetable oil and fry until golden on both sides.
5. Add oregano to the sauce and season with salt and pepper.
6. Tastes warm and cold, I personally think the freshly fried croquettes are the most delicious and the salsa are room warm.
7. Sufficient as a starter for four, as a main course (maybe a salad) for two.