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Leek and Caerphilly Croquettes




Source of Recipe


the web


Recipe Introduction


These are delicious served with any type of fish or meat.


List of Ingredients




Olive oil - 1 tbsp
Garlic - 2 cloves, chopped
Leek - 1 small, washed and diced
Caerphilly cheese - 200g (7 oz), grated
Eggs - 2
Chives - 2 tbsp, snipped
Fresh breadcrumbs - 3 large handfuls
Plain flour - 1-2 tbsp
Vegetable oil - for frying

SAUCE:
Garlic - ½ clove, chopped
Red pepper - 1 small, deseeded and diced
White wine - dash



Recipe



Preheat your deep fat fryer to 190 ºC (375 ºF). If you don’t have one, heat at least 5 cm (2 inches) of oil in a large wok or saucepan and use cubes of bread to test when the oil is hot enough.

Heat a little oil in a frying pan and sauté the peppers with the garlic for 2-3 minutes. Add a quarter of the leek to the peppers. Season with salt and pepper, add a dash of white wine and cook until the peppers are tender. Process in a liquidiser with a dash of hot water and 2 tbsp olive oil. Check seasoning.

Sauté the garlic and remaining leeks in a little olive oil until soft and season with salt and pepper. Mix together the cheese, egg, chives and leek mixture with a large handful of breadcrumbs. Stiffen the mixture with some flour if necessary. Cover your hands in flour and roll out six croquette shapes.

Cover each croquette in egg then roll in the breadcrumbs and repeat. Deep fry in the hot oil for 2-3 minutes until golden brown. Drain on kitchen paper.

Pile the croquettes onto warm serving plates and drizzle with the pepper sauce. Garnish with fresh herbs and serve at once.

Serves 2-4.