CHEESE CROQUETTES WITH HONEY–LEMON VELVET SAUCE

Crispy golden cheese croquettes made with aged graviera, paired with a refreshing honey–lemon sauce that balances the creamy richness with bright acidity, an elegant yet simple appetizer for every occasion.

TIME: 1 HOUR 5 MINUTES

DIFFICULTY: MEDIUM

SERVINGS: 12 PIECES

NUTRITIONAL FACTS

Calories

320

Fats

22 g

Saturates

8 g

Carbs

18 g

Sugars

3 g

Protein

12 g

Fibre

1 g

Salt

1.2 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

INGREDIENTS

Croquettes mixture

200 g aged graviera, grated
100 g boiled potatoes, mashed
1 egg
1 tsp Dijon mustard
½ tsp sweet paprika
¼ tsp nutmeg
Freshly ground black pepper
2 tbsp flour
2 tbsp breadcrumbs or panko
Olive oil or sunflower oil for frying

For Breading

1 cup flour
2 beaten eggs
2 cups breadcrumbs or panko

Honey–Lemon Sauce

4 tbsp good-quality mayonnaise
1½ tbsp Greek strained yogurt
1 small garlic clove, minced
1 tsp lemon juice
½ tsp blossom honey
1 pinch sweet paprika
1 pinch salt
1 –2 tsp water, optional

EQUIPMENT

2 medium bowls
Frying pan or deep fryer
Slotted spoon
Whisk
Paper towels

METHOD

Croquettes

In a bowl, combine graviera, mashed potatoes, egg, mustard, paprika, nutmeg and pepper.
Add flour and breadcrumbs; mix until the mixture becomes firm and shapeable.
Shape into small balls (about 3 cm).
Dip each one into flour → egg → breadcrumbs.
Chill in the fridge for 30 minutes.
Fry at 170°C for 2–3 minutes per side until golden and crisp.
Place on paper towels.

Honey–Lemon Sauce

In a small bowl, mix mayonnaise, yogurt and garlic.
Add lemon juice, honey, paprika and salt.
If needed, thin with 1–2 tsp water.
Adjust honey/lemon to taste.

Serving

Serve croquettes hot with the sauce on the side.
For an elevated touch, finish with fleur de sel, black pepper and a drizzle of olive oil on the sauce.