Feta & graviera cheese croquettes

METHOD

1. In a bowl, mix all the ingredients for the croquettes until well combined.
2. Gradually add the flour a little at a time, just until the mixture turns into a dough that you can easily shape with your hands. Form the dough into small balls, about 25–30 g each.
3. Prepare three separate bowls: one with flour, one with panko or regular breadcrumbs, and one with the beaten egg mixed with the milk.
4. Coat each dough ball first in the flour, then dip it in the egg-and-milk mixture and finally roll it in the breadcrumbs. Repeat this process for all the croquette balls.
5. Heat sunflower oil in a pot over medium-high heat until it’s hot enough for frying.
6. Fry the croquettes for about 2 minutes, or until they become golden brown and crispy on the outside.
7. Remove them from the oil and place them on paper towels to absorb any excess oil.
8. Serve the croquettes warm, along with the cherry tomato chutney and some fresh salad leaves on the side.

Cherry Tomato Chutney

1. In a small saucepan, heat the olive oil and sauté the garlic together with the cherry tomatoes. When the tomatoes start to turn golden, add the chili, thyme, basil, sugar, vinegar, salt, and pepper. Stir everything well with a wooden spoon so the flavors combine.
2. Let the mixture simmer gently for 10–15 minutes, or until the chutney thickens.
3. Remove the saucepan from the heat and allow the chutney to cool for about 1 hour.
4. Transfer it into a sterilized jar and store it in the refrigerator. It will keep for up to 2–3 months.

Watch the video for the recipe here