Cottage Cheese Croquettes Food

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HAM & CHEESE CROQUETAS



Ham & cheese croquetas image

These tasty, deep-fried bites can be made ahead and frozen, perfect for no-fuss entertaining as part of a party buffet spread

Provided by Justine Pattison

Categories     Buffet, Canapes, Snack, Starter

Time 1h45m

Yield Makes 24

Number Of Ingredients 19

25g butter
½ small onion, finely chopped
50g plain flour
250ml milk
140g sliced smoked ham, diced
50g mature cheddar, coarsely grated
50g gruyère, finely grated
1 tsp Dijon mustard
2 tbsp double cream
2 large eggs
50g plain flour
140g fine dried breadcrumbs
sunflower oil, for deep frying
300g ripe tomatoes, roughly chopped
1 long red chilli, finely chopped (deseeded if you don't like it too hot)
1 small red onion, finely chopped
4 large garlic cloves, crushed
100g demerara sugar
100ml red wine vinegar

Steps:

  • To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
  • Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
  • Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
  • Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
  • Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

Nutrition Facts : Calories 141 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

COTTAGE CHEESE CROQUETTES



Cottage Cheese Croquettes image

Vegetarian croquettes made with cottage cheese, onion, bread crumbs, nuts, and seasoning. Covered with mushroom gravy.

Provided by MARLAD97124

Categories     Appetizers and Snacks     Cheese

Time 1h10m

Yield 6

Number Of Ingredients 14

cooking spray
1 tablespoon vegetable oil
1 onion, minced
1 ½ cups dry bread crumbs
1 (8 ounce) container cottage cheese
1 slice soft bread, torn into small pieces
¼ cup chopped pecans
3 tablespoons nutritional yeast flakes
3 tablespoons wheat germ
1 tablespoon poultry seasoning
1 tablespoon soy sauce
½ teaspoon dried sage
½ teaspoon ground thyme
½ cup mushroom gravy, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
  • Heat oil in a skillet over medium-high heat; saute onion until softened, 5 to 10 minutes. Mix sauteed onion, bread crumbs, cottage cheese, torn bread, pecans, nutritional yeast, wheat germ, poultry seasoning, soy sauce, sage, and thyme together in a bowl; form into croquettes and place on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Pour gravy over croquettes and continue baking until cooked through, about 30 minutes more.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 31.6 g, Cholesterol 5.6 mg, Fat 10 g, Fiber 4.1 g, Protein 12.7 g, SaturatedFat 2.2 g, Sodium 644.2 mg, Sugar 3.8 g

POTATO CHEESE CROQUETTES



Potato Cheese Croquettes image

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings (about 15 croq

Number Of Ingredients 13

2 large eggs
3 cups cooked potatoes (baked or boiled) cooled
2 tablespoons freshly grated Parmesan cheese
2 tablespoons unsalted butter, melted
3 teaspoons finely sliced fresh chives
2 teaspoons minced fresh flat-leaf parsley
Pinch grated nutmeg
Pinch cayenne
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 ounces Gorgonzola, cut into 1/2-inch cubes
1/2 cup Italian-style bread crumbs
Vegetable oil, for frying

Steps:

  • Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
  • Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
  • Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

CHEESE CROQUETTES



Cheese Croquettes image

This recipe is from "The Mississippi Cookbook." Submitted by Mrs. Danny Hartley of Clarksdale, MS.

Provided by SouthernBell2627

Categories     Lunch/Snacks

Time 25m

Yield 2 dozen

Number Of Ingredients 11

3 tablespoons butter
1/2 cup all-purpose flour, sifted
2/3 cup milk
1/4 teaspoon Worcestershire sauce
2 egg yolks, beaten
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 teaspoon dry mustard
salt and pepper, to taste
1 egg, beaten
1 1/2 cups cracker crumbs

Steps:

  • Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
  • Shape into croquettes.
  • Dip into crumbs, beaten egg, and crumbs again.
  • Chill.
  • Fry in deep fryer or deep pot with oil.
  • Drain.

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