Food Network UK

Cheese Croquettes from Brazil (Croquettes De Queijo)

1

Ingredients

  • 2 ounces Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 0.67 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup flour
  • 1 eggs
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup breadcrumbs
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup parmesan cheese
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup hard cheese
  • 1 to taste salt and pepper
  • 1 tablespoon water
  • 1 to taste chilli

Use imperial measurements

Method

How to make Cheese Croquettes from Brazil (Croquettes De Queijo)

  • Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
  • Rub butter into flour until it gives a coarse mixture.
  • Add egg yolk, breadcrumbs, parmesan cheese, salt and pepper, and water, and mix together. Add a tablespoon of water if you find them difficult to bind.
  • Shape dough into golf ball size.
  • Dip into slightly beaten egg white.
  • Place in a well oiled baking sheet and bake in the oven for 25 minutes or until brown and crispy.
  • Invert the balls as well baking this time for 5 minutes or until brown and crispy too.
  • Serve warm with chili salsa.

(Courtesy of Food.com)