Dukkah, Cheddar Cauliflower Croquettes
Serves 4
Serves 4
Dukkah
100g almonds
100g sesame seeds
2 tbsp cumin seeds
2 tbsp coriander seeds
1.5 tsp fennel seeds
1 heaped tsp sea salt
1 tbsp ground black pepper
Roast spices together at 180C for 10 minutes.
Blitz roughly so you break down the nuts and seeds, but keep the texture.
Croquettes
2-3 baking potatoes
1/2 cauliflower
100g cheddar, diced
2 tbsp dukkah
1tsp flaked sea salt
Black pepper
2 eggs
65g plain flour
150g panko bread crumbs
Enough vegetable oil to fry in about 3inches of oil
Bake the potatoes until they're complete cooked, 200C for about 1 hour. Let them cool and then scoop out the inside.
Steam or boil your cauliflower. Chop up and add to the same bowl as the potatoes.
Add cheddar, dukkah, salt and pepper and bring everything together. Start to make little croquette shapes with your hand and set them out on a tray.
Roll each croquette in flour, then egg, then bread crumbs.
Heat your oil to as hot as it can get. You can test the oil is hot enough by taking a little edge from a croquette and seeing if it sizzles away. Fry in small batches, each for about 2 minutes. Let it sit on a plate with a paper towel to drain off excess oil.
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