Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad
Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad
Ingredients
- 1/2 cup (125 ml) oil-packed sundried tomatoes, drained
- 1 lb (454 g) fresh goat cheese
- 1 bulb fennel
- 1 tablespoon (15 ml) parsley, chopped
- The juice of 1/2 lemon
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 1 1/4 cups (310 ml) stale baguette crumb, coarsely ground
- 1/2 cup (125 ml) flour
- 3 eggs, lightly beaten
- 3 tablespoons (45 ml) vegetable oil
Instructions
- Line a 20-cm (8-inch) square pan with plastic wrap.
- 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.
- Refrigerate for 1 hour.
Sundried Tomato and Goat Cheese Croquettes with a Fennel Salad