Recipes  

Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad

  • Preparation 30 MIN
    Cooking 5 MIN
    Chilling 1 H
  • Servings 8
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Ingredients

Croquettes

Fennel salad

Breading

Preparation

Croquettes

  1. Line a 20-cm (8-inch) square pan with plastic wrap.
  2. In a food processor, chop the tomatoes. Add the goat cheese and blend until smooth. Spread that mixture in the pan and cover with plastic wrap.
  3. Refrigerate for 1 hour.

Fennel salad

  1. Trim the fennel bulb, cut the stalks to 2.5-cm (1-inch) of the bulb and chop to keep 15 ml (1 tablespoon) of the fronds. Set aside. With a mandolin, thinly slice the bulb. In a bowl, combine the sliced fennel and reserved fronds, the parsley and dressing ingredients. Season with salt and pepper. Keep cold.

Breading

  1. In a bowl, combine the breadcrumbs with half the flour. Place the remaining flour in another bowl and the eggs in a third.
  2. Cut the well chilled cheese mixture into 16 squares. Coat with flour, dip in the eggs, then dip in the breadcrumb mixture. Put the cheese squares on a plate and refrigerate again for 30 minutes.
  3. In a non-stick skillet, brown the croquettes in the oil for 2 to 3 minutes per side.
  4. Serve two croquettes per person with the fennel salad. You can freeze the remaining croquettes.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 380  
Total Fat 25 g  
Saturated Fat 10 g  
Sodium (salt) 420 mg  
Carbohydrates 24 g  
Fibre 2 g  
Protein 17 g