Glamorgan Sausages (Welsh cheese croquettes)
- 250 g white bread box
- 125
g Leeks - 125 g Cheddar cheese
- 8 stalk (s) Parsley
- 4 Eggs (size M)
- 1 TL mustard powder
- Salt
- Pepper
- 2 Egg yolk (size M)
- 1 Head of lettuce
- 2 Tomatoes
- 1/2 (approx. 250 g) cucumber
- 6–7 EL white wine vinegar
- 1 pinch sugar
- 6–7 EL Oil
50 minutes
very easy
- 1.
- Dice white bread and then grind finely in the universal chopper. Clean, wash and finely chop the leek. Finely grate the cheese. Wash the parsley, shake dry and finely chop except for a few leaves for garnish. Separate eggs
- 2.
- 125 g white bread, cheese, leek, parsley, except for 1 tablespoon for garnish, mix mustard powder, 1 teaspoon salt and pepper in a bowl. Add 6 egg yolks and 4–5 tablespoons of water, knead well with your hands (sticks a little). Approx. Shape 16 croquettes (approx. 6 cm long, approx. 1.5 cm in diameter). Approx. Let rest for 15 minutes
- 3.
- In the meantime, clean the lettuce, wash it, drain well and pluck it into bite-sized pieces. Wash and clean tomatoes and cut into wedges. Wash the cucumber, peel, quarter lengthways and cut into pieces
- 4.
- For the vinaigrette, stir together vinegar, salt, pepper and sugar. Beat in 3 tablespoons of oil. Mix the lettuce, tomatoes and cucumber, pour the vinaigrette on top
- 5.
- Whisk the egg white in a deep plate with a fork. Put 125 g breadcrumbs on another plate. Heat the oil in portions in a large pan. Turn cheese croquettes first in egg white, then in breadcrumbs. Fry for about 3 minutes until golden. Remove from the pan
- 6.
- Arrange the cheese croquettes and salad on plates, sprinkle with parsley and garnish
1 person approx.:
- 560 kcal
- 2350 kJ
- 24 g protein
- 36 g fat
- 34 g carbohydrates
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