THE DAIRY KITCHEN
Leek and Sucuk Croquetas with Pomegranate Mollases
By THE DAIRY KITCHEN
Makes
20
Difficulty
Easy
Preparation
0 MINS
Cooking
0 MINS
Ingredients
125g butter300g leek or onion, finely chopped
125g plain flour
50g cornflour
1 litre milk
salt and freshly ground black pepper, to taste
150g Sucuk sausage, finely diced
1 teaspoon smoked paprika
40g finely chopped flat-leaf parsley
100g vintage cheddar, grated
plain flour, for dusting
egg wash, for crumbing
fresh breadcrumbs, for crumbing
oil, for deep frying
pomegranate mollases, for drizzling
parsley leaves, for garnish
Method
- Melt butter in a medium heavy based saucepan, add leek or onion and sweat over low heat until very soft.
- Add the flour, a little at a time stirring until completely incorporated into the butter. Slowly add cornflour stirring until completely incorporated and smooth.
- Add milk a little at a time, stirring until completely incorporated between additions. Once the bechamel is smooth and thick, turn the heat to low and cook, stirring ocassionally for 30 minutes.
- Fry sucuk and smoked paprika in a dry frypan until just cooked through. Stir sujuk, parsley and cheese into the bechamel and adjust seasonings, pour into a deep rectangular dish, cover and refrigerate until completely cold.
- Roll spoonfuls of mixture into cylindrical shapes. Lightly coat in flour, dip in egg and then in breadcrumbs. Refrigerate until required.
- Deep fry Croquetas in hot oil until golden brown and warmed through, drain on aborbent paper. Arrange on a serving platter, lightly drizzle with pomegranate mollases and scatter with extra parsley leaves.
