Cheesy Herb Croquettes Recipe

Cheesy Herb Croquettes Recipe

These moreish croquettes have a warm cheesy centre with a crisp outside. Served with tomato dipping sauce, they make a perfect party starter.

Serves: 4-5

V, GF

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Cheesy Herb Croquettes Recipe

By: Lisa Guy

With a gooey centre and crispy outside, these moreish cheese and herb croquettes are best served with tomato dipping sauce for the perfect party starter.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 4 medium potatoes, peeled & diced
  • ¼ cup milk
  • Pinch sea salt & pepper
  • 12 small cubes mozzarella or gruyere cheese
  • 1 organic egg
  • 90g all-purpose gluten-free flour
  • ¾ cup gluten-free breadcrumbs
  • 1 heaped tsp dried Italian herbs or a mix of rosemary, basil & oregano

Method


  • Boil potatoes until they’re tender. Drain and mash with milk and salt and pepper. Place mash in the fridge to cool so it will be easy to handle.
  • You will need three small shallow bowls. Place gluten-free flour in a small bowl, 1 egg whisked in a little milk in another bowl, and then breadcrumbs in a third bowl.
  • Use 2 tbsp of cooled potato mash to form a ball around each cube of cheese.
  • Dip each ball in flour, then egg, and then the breadcrumbs. Firmly press the breadcrumbs into the balls so they’re well covered.
  • You can either pan fry the balls in a little olive oil over medium heat, until they are golden brown, or oven bake them. To oven bake your balls, place them on a baking tray and put them in the oven on 200°C for 10 mins, then turn and bake for a further 10 mins. Make sure you don’t over-cook them or the cheese will run out.

  

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Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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