BAKED CHEESY POTATO CROQUETTES
Steps:
- Preheat the oven to 200c/400f and put a flat baking tray to one side.
- Place the flour, salt and pepper in one bowl and mix together
- Place the egg in a second bowl and lightly whisk.
- Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
- Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
- Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
- Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
- Take out of the oven and leave to cool for a few minutes before serving.
Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAMEMBERT BASIL CROQUETTES
Make and share this Camembert Basil Croquettes recipe from Food.com.
Provided by Poppy
Categories Weeknight
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut rind from cheese and chop into small chunks.
- Chop the basil finely.
- Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
- Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
- Add nutmeg.
- Add the cheese and basil and stir until the cheese melts.
- Remove from heat.
- Salt and pepper to taste.
- Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
- Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
- Chill overnight.
- Form cheese mixture into walnut-sized balls and dust with a little flour.
- Chill until firm, about 1 hour.
- Beat the remaining egg.
- Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
- Heat oil in a large, heavy-bottomed skillet over medium heat.
- Fry the cheese rounds in batches just until brown, about 1 minute per side.
- Drain on paper towels, and serve warm.
Nutrition Facts : Calories 741.2, Fat 47.9, SaturatedFat 21.5, Cholesterol 189.8, Sodium 988.6, Carbohydrate 51.3, Fiber 2.9, Sugar 3.9, Protein 26.1
BRIE AND BASIL CROQUETTES
I love brie cheese (especially baby brie). This recipe is a lot of work and you'll need to allow time for overnight chilling and then an additional hour of chilling, but it's quite delicious and perfect for holiday company. Preparation time excludes chill time.
Provided by AmyZoe
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add 1/4 cup flour and stir until light golden, about 2 minutes.
- Remove from heat.
- Gradually whisk in milk.
- Return pan to heat.
- Simmer gently until very thick but still pourable, about 4 minutes.
- Add cheese and basil and stir until cheese melts, about 2 minutes.
- Remove from heat.
- Season with salt and pepper.
- Stir in 1 egg.
- Pour into 10" diameter pie plate.
- Press plastic wrap onto surface of cheese mixture to prevent skin from forming.
- Chill overnight.
- With floured hands, form cheese mixture into walnut-size balls.
- Dust cheese balls with flour.
- Chill until firm, about 1 hour.
- Press each cheese ball into 3/4" thick round.
- Place remaining egg in small bowl and beat to blend.
- Place crumbs in medium bowl.
- Dip cheese rounds into egg, then into crumbs, coating thoroughly.
- Heat oil in heavy large skillet over medium-high heat.
- Working in batches, fry cheese rounds just until brown, about 1 minute per side.
- Do not overcook.
- Drain on paper towels and serve warm.
BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS
I have based this on my Easy Garlic and Basil Stuffed Chicken Breasts as a variation. I used panko but you could use plain dried breadcrumbs. This recipe can easily be doubled.
Provided by Jen T
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180'C/350-375'F.
- Mix together the chopped basil, garlic and butter.
- Cut a deep cut along each chicken breast to make a pocket.
- Fill pockets with mixture and then place camenbert slices of top, pressing in well.
- Dust with a little flour and dip into the beaten egg.
- Add salt and pepper to the panko and stir.
- Roll breasts in the panko mix covering them well.
- At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
- Place in oven and bake for 15mins.
- Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.
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