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Thursday, 08 May 2014 11:41

Annie and Jason's Goats Cheese Croquettes

The entree from their Instant Restaurant on Channel 7's My Kitchen Rules.

Preparation time:30 mins

Cooking time:10 mins




Honey, to drizzle


240g goat’s cheese

2 tbs finely chopped macadamia nuts

plain flour, for dusting

1 large egg, beaten

1 cup panko breadcrumbs

peanut or vegetable oil, 

Caramelised Macadamias

55g (¼ cup) caster sugar

1 tbs water

½ cup macadamia nuts


1 tbs lemon juice

1 tbs olive oil

120g baby rocket leaves

1 apple, cut into thick julienne


Panko are a type of packaged Japanese breadcrumb which give a super crisp result when deep fried. You can find them in the Asian section of your supermarket. Macadamias could also be substituted for walnuts or pecans. For a fresh herb flavour, try adding some finely chopped chives or parsley to the goats cheese mixture in step 1.



To make croquettes, combine cheese and nuts in a bowl. Season. Divide the mixture into eight equal portions. Roll each portion into a croquette shape.

One at a time, dust each croquette in flour, then dip in egg and finally breadcrumbs.

Arrange croquettes, untouching, in a single layer on a tray lined with baking paper. Refrigerate, uncovered, for about 30 minutes or until firm.

Meanwhile, to make caramelised macadamias, line a tray with baking paper.

Stir sugar and water in a small, heavy-based frying pan over medium-high heat until sugar dissolves. Add nuts. Cook, stirring constantly, until sugar crystalises and coats nuts. Transfer nuts onto prepared tray in a single layer to cool.

To make salad, whisk juice and oil in a large bowl. Season. Add rocket and pear. Toss to combine.

Deep fry croquettes until golden and crisp. Drain on absorbent paper.

Drizzle croquettes with honey. Serve on salad with caramalised macadamias.