| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 35 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 766 |
| Fat | 38g |
| Saturates | 20g |
| Protein | 27g |
| Carbs | 79g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the mayonnaise, add the olive oil and herbs to a blender and blitz. Add the mayonnaise to a small bowl and swirl in the oil-herb mix. Refrigerate until needed.
Finely chop the leek and grate the Cheddar.
To make the croquettes, pour the camel milk into a pan and add the bay leaves, leeks, peppercorns and cloves and place over a low heat. Bring to a simmer then take off the heat and set aside to infuse for 5-10 minutes. Strain the milk into a jug and discard the spices and leek.
Melt the butter in a large pan. When it begins to foam, add 100g of flour and stir continuously over a medium heat for approx. 5 minutes, until golden. Gradually add the infused milk to the flour and butter mix, whisking to make sure you have a smooth mixture. Stir in the cumin and cheese, season with the salt and white pepper and then pour into a bowl. Cover with cling film and chill in the fridge for at least 3-4 hours or overnight.
Rub your hands with a little oil before you start shaping the croquettes. Use a tablespoon to scoop out a heaped portion of the chilled mixture then roll it into a ball – about the size of a walnut – between your hands. Repeat the process until all the mix has been used. You should end up with 15-20 croquettes.
Roll each ball in the remaining flour, then dip into the beaten eggs and finally roll in the breadcrumbs.
Heat the oil in a deep-fryer or large pan to 200°C, or until a cube of bread turns golden in 30 seconds. Deep fry the croquettes in batches for 2-3 minutes until golden brown. Drain on paper towels.
Serve with the herb mayonnaise.
