These delicious, slightly salty fried cheese balls are inspired by those at Waiheke Island’s fabulous Casita Miro restaurant.
Serves: 4 as an entrée
INGREDIENTS
220 grams soft goat cheese, roughly chopped
60 grams cream cheese, slightly softened
1 egg, whisked
1½ cups breadcrumbs
2 cups high smoke point cooking oil, such as rice bran or grapeseed
To serve
1½ cups wild rocket
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
2 tablespoons good-quality runny honey
½ cup flaked almonds, lightly toasted
METHOD
Put the cheeses in a small bowl and mash to a firm, smooth paste. Put in the fridge to firm up for 20 minutes.
Roll the cheese into 12 balls (just smaller than a golfball). Place on a tray lined with baking paper and chill again for half an hour.
Dip the balls in the whisked egg, then roll in the breadcrumbs. Repeat. Chill again for at least half an hour (or up to 12 hours).
Heat the oil until a small piece of bread dropped in pops up to the surface and goes brown in about 20 seconds. Fry balls for a few minutes until golden. Test with one ball first to ensure your oil temperature is correct.
Drain well on paper towels and serve on the rocket tossed with oil and vinegar. Drizzle with honey and sprinkle with flaked almonds. Makes 12
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!