Goat's cheese faisselle croquette recipe

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  • Serves 4
  • 30 mins to prepare and 45 mins to cook
  • 439 calories / serving
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169688 HERO

Cook the potatoes in a large saucepan of salted, boiling water until tender; roughly 15-20 minutes. Drain and allow to cool a little before mashing with the cornflour, faisselle/fromage frais and some seasoning. Fold in the goat's cheese as gently as possible to maintain their cube shape.

Pre-heat the oven to 220°C.

Make burger-sized patties using the potato and goat's cheese mixture. Dust in the flour, shaking off any excess then dip in the egg and roll in the breadcrumbs to coat as evenly as possible. Arrange on a lined baking tray and bake for 12-15 minutes until golden brown on the outside.

Meanwhile, tie three of the chive stalks together at their base using half of another chive stalk. Repeat this method to make 4 of these garnishes.

Sit a couple of slices of beef tomato on each serving plate in the centre. Sit the croquettes on top then garnish the outside of the plate with the rocket, chervil and finely diced plum tomato. Drizzle the olive oil around the garnish and sprinkle the pine nuts around as well. Serve immediately.

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  • Ingredients

  • 600g Maris Piper potatoes, peeled and cut into chunks
  • 100g goat's cheese, cubed
  • 150g faisselle (use Light Choices natural fromage frais as a substitute)
  • 1tbsp cornflour
  • 50g plain flour
  • 2 small eggs, beaten
  • 100g dried breadcrumbs
  • 2 large beef tomatoes, sliced into discs
  • 1 plum tomato, de-seeded and finely diced
  • 50g rocket
  • 25ml extra-virgin olive oil
  • 10g pine nuts
  • sprigs of chervil, to garnish
  • small bunch of chive stalks
  • salt
  • pepper
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  • Energy 1852kj 439kcal 22%
  • Fat 13.8g 20%
  • Saturates 4.8g 24%
  • Sugars 8.4g 9%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 65.3g Protein 17.5g Fibre 5.3g

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