Recipe Inspiration

Ingredients...

Croquette Filling:

1 litre Service Ready Sauces American Style Cheese Sauce

125g Classic Béchamel Sauce Mix

150g Cold water

50g Gruyere Cheese

150g Serano ham, chopped

100g Red pepper, finely diced

10g Jalapeno chilli, finely diced

60g Spring onion, finely chopped

100g of frozen corn, thawed

10g Coriander, chopped

Crumb/Pane:

300g Fine breadcrumb

100g Tortilla chips, broken into small pieces

4 eggs

200g milk

200g seasoned flour

To Serve: 

Street Food Chef Smoky El Diablo Inspired Sauce 

Method...

1. Place the American Style Cheese Sauce in a pan and bring to a simmer. Mix the Classic Béchamel Sauce Mix and cold water into a slurry and whisk into the cheese sauce. Bring back to a simmer and cook gently for 5 minutes stirring throughout.

2. Mix the cheese into the pan and stir in until fully melted. Transfer the cheese sauce to a tray and spread flat allowing to cool. Refrigerate until cold.

3. Place the cooled mixture in a bowl and mix in the remaining ingredients for the filling.

4. Using a dessert spoon dipped in hot water, shape the mix into round or oval (quenelle) shapes and place onto a parchment lined tray. This should give you around 30 pieces. Freeze until solid.

5. Set up the pane mixing the egg and milk in one container, crumbs and tortilla pieces in another and the seasoned flour in another. Run the frozen fillings through the pane. Repeat through the egg and bread crumbs to double pane them, This will make sure the mix does not leak when cooking. Return to the freezer to set.

6. Deep fry the croquettes at 180C for 5 minutes or until golden brown. Remove and allow to rest for 1 minute before plating. Serve with more American Style Cheese Sauce and Street Food Chef Smoky El Diablo Inspired Sauce. 

Chefs Tip: Change up the filling with different meats or vegetables, Add to a salad, Serve with spicy fruit salsa.