Cottage Cheese Nut Croquettes Food

POTATO CHEESE CROQUETTES

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

TRIPLE-CHEESE CROQUETTES WITH CRANBERRY SAUCE

Steps:

• Heat the butter in a saucepan. Tip in the shallots and fry gently for 10-12 mins until translucent. Stir through the flour to make a thick paste. Warm the milk gently in a separate pan until steaming, then gradually whisk the milk into the floury paste to make a thick sauce. Add the cayenne, three cheeses and a pinch of salt. Pour the mix into a baking tray and set aside to cool for 30 mins, then cover and chill for at least 3 hrs or overnight.
• For the sauce, tip the cranberries into a pan with the sugar and 100ml water, and simmer for 10-15 mins until the cranberries break down. Season to taste. Once chilled, loosen with a splash of water if the cranberry sauce is too thick.
• With wet hands, roll the cheese mixture into walnut-sized balls. Put the beaten egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the balls in the egg, then the crumbs, making sure each one is well coated. Repeat once more so they're coated in two layers of each.
• Pour the oil into a large saucepan until it's a third full, and heat to 175C, or until a cube of bread browns in 30 seconds. Carefully fry the croquettes in batches for 2-3 mins until golden. (If the oil is too hot, they will darken on the outside before the inside is hot.) Use a slotted spoon to transfer to a plate lined with kitchen paper. Leave to drain for a few minutes, then serve with the cranberry sauce.

PEANUT BUTTER COTTAGE CHEESE SNACK

Steps:

• First mix peanut butter with cottage cheese in a small bowl. Stir until completely blended.
• Top mixture off with dried fruit and nut mix. I usually use dried bananas, apricots and raisins with almonds but there are tons of combination. Be creative!
• Optional: 1/2 scoop whey protein powder for extra protein. I recommend Iso-Whey vanilla.

REUBEN CROQUETTES

Steps:

• Cook rice according to package directions.
• Drain sauerkraut very well, chop fine with corned beef.
• (I use food processer, pulse).
• Add onion, 2 eggs, rice, cheese, salt and pepper; mix well.
• Shape into 18 croquettes or (I make egg shape).
• balls, using 1/4 Cup mixture for each.
• Combine remaining egg and water, beat slightly.
• Roll croquettes in crumbs, egg and crumbs again.
• Let dry 10 minutes.
• Fry in hot shallow oil, 5-7 minutes, turning once, or bake 450ø 20 minutes, turning once.
• Serve with Thousand Island dressing.