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Leek and Sucuk Croquetas with Pomegranate Mollases

Makes 20

Ingredients

  • 125g Australian butter
  • 300g leek or onion, finely chopped
  • 125g plain flour
  • 50g cornflour
  • 1 litre Australian milk
  • salt and freshly ground black pepper, to taste
  • 150g Sucuk sausage, finely diced
  • 1 teaspoon smoked paprika
  • 40g finely chopped flat-leaf parsley
  • 100g Australian vintage cheddar, grated
  • plain flour, for dusting
  • egg wash, for crumbing
  • fresh breadcrumbs, for crumbing
  • oil, for deep frying
  • pomegranate mollases, for drizzling
  • parsley leaves, for garnish
Download Recipe (PDF)

Method

  1. 1. Melt butter in a medium heavy based saucepan, add leek or onion and sweat over low heat until very soft.
  2. 2. Add the flour, a little at a time stirring until completely incorporated into the butter. Slowly add cornflour stirring until completely incorporated and smooth.
  3. 3. Add milk a little at a time, stirring until completely incorporated between additions. Once the bechamel is smooth and thick, turn the heat to low and cook, stirring ocassionally for 30 minutes.
  4. 4. Fry sucuk and smoked paprika in a dry frypan until just cooked through. Stir sujuk, parsley and cheese into the bechamel and adjust seasonings, pour into a deep rectangular dish, cover and refrigerate until completely cold.
  5. 5. Roll spoonfuls of mixture into cylindrical shapes. Lightly coat in flour, dip in egg and then in breadcrumbs. Refrigerate until required.
  6. 6. Deep fry Croquetas in hot oil until golden brown and warmed through, drain on aborbent paper. Arrange on a serving platter, lightly drizzle with pomegranate mollases and scatter with extra parsley leaves.

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