Crispy cheese coins
DIFFICULTY
easy
easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 1 can(s) (425 ml) Apricots
- 2 TABLESPOONS Vinegar (e.g. white wine vinegar)
- 4 TABLESPOONS Oil
- 7-10 Tbsp salt, pepper
- 1 Head iceberg lettuce
- 1/2 bunch Spring onions
- 2 TABLESPOONS Flour
- 2 TABLESPOONS Breadcrumbs
- 1 TEASPOON Sweet peppers
- 1 Egg
- 1 TABLESPOON Milk
- 16-20 (400 g; e.g. Babybel) Mini Butter Cheese
Directions
- 1
Drain the apricots, collect the juice. Cut half the apricots into slices. Purée the remaining apricots, stir in 4-6 tbsp. juice, vinegar and 2 tbsp. oil. Season sauce to taste
- 2
Clean, wash and cut the salad into strips. clean, wash and cut spring onions into rings
- 3
Mix flour and breadcrumbs. Season with salt, pepper and paprika. Whisk egg and milk. Remove the cheese from the shell. Turn first in the egg, then in the breadcrumbs mixture
- 4
Heat 2 tablespoons of oil in a frying pan. Fry the cheese taler in it for about 2 minutes on each side
- 5
Mix salad, spring onions and apricot slices with the salad dressing. Arrange on 4 plates with the cheese dishes. Served with baguette
- 6
Drink: cider or beer
Nutrition Facts
KCAL
480 kcal
480 kcal
CARBS
23 g
23 g
FATS
28 g
28 g
PROTEINS
27 g
27 g
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