Glamorgan sausages — cheese and leek croquettes

Glamorgan sausages — cheese and leek croquettes. Butter, Raw leek, Fresh white breadcrumbs.

Anna Glover

30 + 20 min · 6

Ingredients

• 50 g Butter
• 350 g Raw leek
• 400 g Fresh white breadcrumbs
• 4 g Fresh thyme
• 200 g Raw egg
• 400 g Cheddar cheese
• 20 g Mustard
• 50 g Unenriched white all-purpose wheat flour
• 40 g Sunflower oil
• 3 g Table salt
• 1 g Ground black pepper

Preparation

1. Slice the leeks finely and rinse well. Melt the butter and cook the leeks with half the salt for 5–10 minutes until soft. Let cool. Separate the eggs.
2. Mix 200 g breadcrumbs with the thyme leaves, yolks, grated vegetarian cheddar, Dijon mustard, leeks, remaining salt and pepper. Shape into 12 firm sausage-shaped croquettes.
3. Beat the whites lightly. Coat the croquettes with flour, then egg white and the remaining breadcrumbs, pressing to adhere. Refrigerate for 30 minutes.
4. Heat half the oil in a non-stick frying pan over medium heat. Fry half the croquettes for 8–10 minutes, turning until golden and hot through. Repeat with the remaining oil and croquettes. Serve two per portion.