Goat Cheese Croquettes with Honey and Toasted Almonds
Photography by Sarah Tuck.

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 #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!