Kassler And Parmesan Cheese Croquettes
Nice and cheesy Croquettes
- Yields: 12 |
- Difficulty: moderate
- Prep Time : 45 mins |
- Cook Time : 30 mins
400 ml milk
1 bay leaf
125 g Kassler, finely chopped
small handful sage, chopped
50 g butter
70 g flour
60 g Parmesan cheese, finely grated
salt and freshly ground pepper
flour for dusting
2 eggs, beaten
1 C (250 ml or 120 g) breadcrumbs
oil for deep-frying
mustard or mayonnaise for serving
Place the milk, onion, peppercorns, bay leaf and cloves into a saucepan and simmer for 15 minutes. Strain and keep warm.
Fry the kassler and sage in a pan until golden brown and crispy. Remove and set aside.
Place the butter into another saucepan and melt over medium heat. Add the flour and cook for 2 minutes.
Slowly add the milk to the cooked flour, whisking continuously to prevent lumps from forming.
Add the bacon and the sage and whisk until the mixture has thickened. Add the Parmesan cheese, season with salt and pepper and leave to cool.
Once mixture has cooled, roll into sausages. Dust with flour, then dip into beaten egg and coat with the breadcrumbs. Deep-fry until crispy and golden brown.
Serve warm with mustard or mayonnaise.