Goat Cheese Croquettes

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prepare

cook

serves

1-1/2 lb. Alouette Chèvre

1/4 cup olive oil

1 tbsp. rough chopped fresh thyme

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup all-purpose flour

2 ea. beaten eggs

1-1/2 cups Instant Idaho potato flakes

1

Combine cheese, oil, thyme, salt and pepper in large bowl. Cover and refrigerate about 1 hour or until firm.
2

Shape cheese mixture into balls, using #60 scoop, making scoops even and level. Place cheese balls on parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.
3

Use the standard breading procedure with flour, eggs and potato flakes to coat the cheese balls. Lightly flatten cheese balls into 2-inch hockey puck shapes; place on clean parchment-lined sheet pan. Refrigerate until ready to use.

preparation methods	Deep Fry, Stovetop
Meals/Courses	Breads & Rolls, Pastry & Bake Shop
cuisines	European, North & South American