Cheese croquettes with salad

Name: Cheese croquettes with salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g White bread from the day before or breadcrumbs; 1 small stick of leek (leek); 1⁄2 Federation Parsley; 125 g Cheddar cheese (piece); 4 eggs + 2 egg yolks (Gr. M); 1 TEASPOON Mustard powder (e.g. Colman's; alternatively table mustard); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 small leaf salad (e.g. picking salad); 2 Tomatoes; 1⁄2 Cucumber; 3-4 Tbsp White wine vinegar; 6-7 TABLESPOONS Oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g White bread from the day before or breadcrumbs
1 small stick of leek (leek)
1⁄2 Federation Parsley
125 g Cheddar cheese (piece)
4 eggs + 2 egg yolks (Gr. M)
1 TEASPOON Mustard powder (e.g. Colman's; alternatively table mustard)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 small leaf salad (e.g. picking salad)
2 Tomatoes
1⁄2 Cucumber
3-4 Tbsp White wine vinegar
6-7 TABLESPOONS Oil

Directions

1
Grate or coarsely chop bread and grind finely in the universal chopper. Clean, wash and finely chop the leek. Wash and chop parsley and put something aside for garnishing. Grate cheese. Separate 4 eggs.
2
Put 125 g breadcrumbs, cheese, leek, parsley, mustard powder, 1 teaspoon salt and pepper with 6 egg yolks and 4-5 tbsp water in a bowl. Knead with your hands to a smooth mixture and let it rest for about 15 minutes.
3
Clean the salad, wash it and pluck it finely. Wash tomatoes, cut into slices. Peel, wash and chop the cucumber. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3 tablespoons of oil.
4
Mix lettuce, tomatoes, cucumber and vinaigrette.
5
Whisk the egg white and put 125 g breadcrumbs in a deep plate. Form approx. 16 croquettes (approx. 5 cm long; approx. 2 cm Ø) from the cheese mixture. Turn the croquettes first in egg white and then in the bread crumbs.
6
Heat 3-4 tablespoons of oil in a frying pan. Fry the croquettes in it for about 3 minutes until golden brown. Serve with salad and the rest of the parsley. Drink tip: beer, e.g. ale.