Vegetarian croquettes with fondue sauce
Vegetarian rice and spinach croquettes with a delicate two-cheese fondue sauce
Ingredients
| fresh frozen spinach 300 g |
| cooked round rice 150 g |
| leek 50 g |
| butter 30 g |
| garlic 3 cloves |
| salt, pepper to taste |
| wheat flour 100 g |
| eggs 2 pcs |
| breadcrumbs 100 g |
| vegetable oil (for frying) 1 liter |
| FONDUE SAUCE: |
| butter 20 g |
| wheat flour 2 tsp. |
| melted cheese "Yantar" 80 g |
| hard cheese 80 g |
| milk 120 ml |
| chicken broth (only 240 ml milk is possible) 120 ml |
| egg yolks 2 pcs |
| nutmeg to taste |
| salt to taste |
Instructions
Step 1
Prepare the fondue sauce. Fry the flour in the butter, pour in the milk and stir. Add the nutmeg and, stirring, bring the mixture to the boil. Then pour in the stock and add the yolks (if you are using only milk without stock, divide it into two 120 ml portions and pour the second portion instead of the stock). Alternately add and stir until dissolved, first the hard cheese and then the processed cheese. Season to taste with salt.
Step 2
Prepare the croquettes. Grind the rice in a blender until smooth. Chop and fry garlic and leeks in butter. Add the chopped spinach, salt and pepper and stir-fry for 5-7 minutes. Once cooled, combine with the rice. Season with salt, pepper and mix. Form small balls, coat them in flour, then in egg and then in breadcrumbs and deep-fry over medium heat until golden.
Step 3
Serve the croquettes with fondue sauce.
