HALLOUMI CHEESE CROQUETTES

• • 2 cup Halloumi cheese (200g)
• • 2 cup Mozzarella cheese (200g)
• • 1 cup Edam cheese (100g)
• • 1 cup Fresh unsalted ricotta (115g)
• • 1 ½ tbsp Dried mint (2g)
• • ½ tsp Black pepper
• • 2 Eggs
• • 3 tbsp Self-raising flour (45g)

For the coating

• • 3 Eggs, well beaten
• • 1 ½ cup Panko breadcrumbs (Japanese style) (120g)

For frying

• • 1 L Sunflower oil

1. 1. Grate the cheeses (halloumi, mozzarella, Edam, unsalted ricotta) using the fine side of the grater. Place them in a bowl and add the dried mint, black pepper, and the 2 eggs. Mix and gradually add the flour (you might not need all of it). You should have a mixture that you can roll into a ball without it falling apart. Take about 25g of the cheese mixture with a small spoon and roll it into small balls. You should get about 30. Coat them by first dipping them in the beaten eggs and then rolling them in the panko breadcrumbs. (You can use your own breadcrumbs/rusks if you prefer). Place them in the refrigerator for 30 minutes. In a small saucepan, pour the sunflower oil and when it is hot enough, add the croquettes. The oil should cover the cheese croquettes. Fry for 3-4 minutes or until golden brown. If the heat is too high, reduce the flame to medium. Remove the cheese croquettes onto a plate lined with kitchen paper. Serve the cheese croquettes while they are hot.