Cheese croquettes

If we can’t prepare North Sea shrimp croquettes, we’ll have some cheesy ones.

For 24 croquettes, melt 100 grams of butter. Add 100 grams of flour. Bake and stir. Once you smell the typical smell of cookies, add 700 ml of full milk while stirring constantly. Allow to cook for a few minutes. Stop the fire. Add salt, pepper, nutmeg, 100 grams of grated parmesan and 100 grams of grated gruyere. Mix. Add 3 egg yolks (keep the egg white). Mix. Pour the mixture in an oiled dish. Cover with greased cling film. Cool down and store in the fridge until the following day.

Put the egg whites in plate. Put panko or breadcrumb in another plate.

Remove the clink film from the cheesy mixture. Spread some flour on the table. Put the mixture on the flour. Spread some flour on the upper part.

Create the preferred shape of croquettes. Put them first in the egg whites and then in the panko.

Store in the fridge until baking time. Put a few portions ( if you make them for only 2p) on baking paper in the freezer ( with enough space in between). Once frozen, you can put them in portions in a container.

Heat the fryer at 165°. Bake the croquettes during approximately 4 mins. Serve with some greens and lemon.


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