Eggplant & Fetta Croquettes

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Eggplant & Fetta Croquettes
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Eggplant & Fetta Croquettes

Recipe by PomodorasCourse: Starter, Light Meal, CanapesCuisine: Gluten Free
Servings

4-6

servings
Prep time

40

minutes
Cooking time

10

minutes

Ingredients

  • 200g Australian Fetta

  • Zest of 1 lemon

  • 5 springs of chopped rosemary

  • 36 slices of eggplant (sliced on a machine or mandile for thin slices)

  • To Coat – 100g corn flour, 300g Gluten Free Corm flakes
    (blend fine like bread crumbs)

  • To Serve – Rocket, roast almond slices, macadamia oil, Honey & Rosemary Dressing

Directions

  • Mix fetta, lemon zest & rosemary together, then portion into 18 even rounds
  • Steam eggplant slices for 5 minutes, then lay on bench x 18 piles (2 per individual pile with grains going different ways)
  • Place fetta rounds at one end of the eggplant and fold/roll, then place in fridge to set for 1 hour
  • Get your mixtures ready into 2 bowls ,1 x mix corn flour with 150ml of water to form a “slurry” and the other the crushed cornflakes
  • Coat the croquettes one at a time in the slurry and then straight in the crushed cornflakes, lay on tray
  • Heat deep fryer to 170 degrees, add croquettes 6 at a time until golden brown
  • To Serve season with salt, place on top of tomato compote, finish with a rocket & roast almond salad drizzled with macadamia oil & lots of Pomodoras Honey & Rosemary Dressing
     

For this recipe you’ll need…

Honey & Rosemary Balsamic Dressing
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