Prep
1 hrCook
30 minLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 1 cauliflower, cut into florets 25 g/1 oz butter | |
| 2 eggs 40 g/1 1⁄2oz Parmesan cheese, freshly grated | |
| 1 sprig fresh flat-leaf parsley, chopped pinch of freshly grated nutmeg | |
| 80-100 g/3-3 1⁄2 oz breadcrumbs 3-4 tablespoons plain flour vegetable oil,for deep-frying salt and pepper |
| 1. | Put the cauliflower in a saucepan, add cold water and a pinch of salt and bring to the boil , then simmer for 10 minutes until just tender. Drain thoroughly. |
| 2. | Melt the butter in afrying pan, add the cauliflower and cook over a medium heat, stirring occasionally, for 5 minutes. Remove the pan from the heat and leave to cool slightly, thenpass the cauliflower through a food mill into a bowl. |
| 3. | Add one of the eggs, and the Parmesan, parsley and nutmeg, mix well and season with salt and pepper. Stir in as many breadcrumbs as required to obtain a fairly firm consistency. |
| 4. | Shape the mixture into croquettes. Beat the remaining egg with a pinch of salt in a shallow dish. Spread out the flour in another shallow dish and spread out the remaining breadcrumbs in a third. Heat the vegetable oil in a large pan. |
| 5. | Dip the croquettes first intheflour, then in beaten egg and, finally, in breadcrumbs. Fry in the hot oil, then remove with a fish slice and drain on kitchen paper. Place on a warm serving dish. |
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