Creamy, tangy goat's cheese and earthy beetroot wrapped in a crisp breadcrumb and drizzled a sweet, spicy maple chive dressing. These are goat's cheese croquettes and you're going to love them.
This deliciously simple yet surprisingly flavourful recipe is by Ryan Riley, chef and co-founder of Life Kitchen, the UK’s first cancer cookery school.
Riley's debut cookbook, also called Life Kitchen is a beautiful collection of eighty recipes, each designed to bring back the joy of cooking and eating for those living with cancer.
Ryan, a food writer and stylist, was the main carer for his mother Krista when she was diagnosed with small cell lung cancer. She passed away in 2014, when Ryan was just twenty.
Reflecting on his mother’s experience of losing her sense of taste and appetite during chemotherapy inspired Ryan to develop recipes which restore the pleasure of taste and flavour to those with palates affected by treatment.
The founding principle is simple: to create recipes that have strongly layered flavours, focusing on ingredients rich in umami such as aged cheeses, mushrooms and soy sauce, or those that stimulate the trigeminal nerve between the eyes, nose and mouth, such as mint or horseradish.
I have followed Ryan's work for some time and have been consistently inspired as I've observed the incredible success of Life Kitchen. As such, I'm delighted to see the Life Kitchen concept reaching a larger audience via the cookbook medium.
Ryan says:
This is not about nutrition or medicine, it’s about enjoyment. I want people to have fun with food. One of the hardest things about watching my mother go through treatment was seeing her lose her love of food, so this cookbook is in honour of my mother’s memory, in the hope that it can help make cancer that little bit less painful and unforgiving for those living with it.
Ryan is a rare combination of creativity, entrepreneurialism and sheer guts and determination. His rise through the world of food has been quick and dazzling. When he started out as a food stylist, one of his first jobs was for Emirates, he graduated from the Peter Jones Business Academy with a double distinction, and when he decided to get into food writing, he quickly landed himself an internship at Sainsbury's magazine.
And Life Kitchen, too, has proved an incredible success. Written with his business partner, chef Kim Duke, it has reached #4 on the main Amazon charts - no mean feat!
At just 26, Ryan has made countless broadcast and press appearances and is a star that will continue to rise. But Ryan tells me he didn't write Life Kitchen to sell copies, he did it to "share something colourful, beautiful and vibrant to counter the clinical white of a life with cancer"
I've chosen to share Ryan's goat's cheese croquettes with you today as I think they really embrace the Life Kitchen ethos of vibrant, joyful, simple, delicious food.
Ryan explains.
Beetroot and goat's cheese is a well-known pairing (and for good reason), but it's actually the maple syrup, chilli and chive dressing that makes these croquettes special. You'll need a goat's cheese with a soft rind and chalky centre for the best results with this recipe.
Professor Barry Smith (Founder of the Centre for the Study of the Senses at the University of London) explains the science behind the recipe:
Maple syrup provides sweetness but also richness and depth of flavour. This is because maple syrup contains significant levels of sotolon, a powerful aroma molecule that at higher concentrations has the scent of fenugreek and curry.
Here's how to make 10 goat's cheese croquettes with maple dressing.
Ingredients
For the croquettes
- 150 g (5.3 oz) soft goat’s cheese vegetarian if required
- 1 whole cooked beetroot about 75g; vacuum-packed is best, diced very small and patted dry with kitchen paper
- 1 medium free range eggs beaten
- 1 tsp whole milk
- 50 g (1.8 oz) panko breadcrumbs
- 200 ml (6.8 floz) vegetable oil (canola oil)
- pinch freshly ground black pepper
- a few small (a few) mint leaves to serve (optional)
For the dressing
- 5 tbsp maple syrup
- 1 red chilli finely chopped
- small handful chives finely chopped
Instructions
Mash the goat's cheese in a bowl using a fork.
Add the beetroot.
Mix well (I like to use my hands) until everything comes together, then season liberally with black pepper.
Break off small pieces of the mixture and roll each piece between your palms into a ball about the size of a sprout, and set aside.
Place the egg and milk in one bowl and mix. Place the breadcrumbs in another.
Dip the goat's cheese and beetroot balls into the egg and milk mixture.
Then dip them into the breadcrumbs, turning them to coat fully.
Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up.
Meanwhile, mix together all the dressing ingredients in a bowl and set aside.
Place a frying pan on a medium-high heat and add a generous glug of oil.
When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes).
Pop them aside to drain on kitchen paper while you fry the next batch.
Once all the croquettes are cooked, place them in a serving dish and either pour over the dressing, or serve it alongside for dipping.
Scatter the croquettes with a few small mint leaves, if you like.
Pointers, tricks and troubleshooting tips for the perfect goat's cheese croquettes
Are these goat's cheese croquettes easy to make?
With just a few simple ingredients these goat's cheese croquettes are super easy to make.
They're also a good recipe for kids to get involved with. They'll love getting stuck into mixing the cheese and beetroot, seeing the colour change and helping roll up the balls.
The croquettes are shallow fried, so that's a grown-up job, but so there's no daunting pot of hot oil to deal with.
Will I need any special equipment for this recipe?
No special equipment is required for these goat's cheese croquettes.
All the equipment you'll need is items you'll find in the average kitchen - weighing scales, chopping board and knife, a few bowls and a large frying pan.
Where can I get panko breadcrumbs?
Panko breadcrumbs are easy to find in most big supermarkets on the world food aisle or online.
They're a Japanese-style breadcrumb, which is super light and crunchy.
The crumbs are larger and more flake-like than the typical supermarket dried breadcrumbs, which tend to be quite fine and dusty.
Because the panko breadcrumb flakes are larger, they're ideal for these croquettes.
I can't find panko breadcrumbs, what else can I use?
If you can't find panko breadcrumbs, normal dried breadcrumbs will still work.
Alternatively, you can make own breadcrumbs for these croquettes.
To do this, you'll need stale white bread. If you only have fresh bread, pop it in the oven on low around 50C for about half an hour until the slices have completely dried out.
Next, either grate them or pop them in the food processor and blitz to a crumb.
You can remove the super-fine crumbs by sifting your crumb over a mixing bowl.
Are these goat's cheese croquettes suitable for vegetarians?
This recipe is indeed suitable for vegetarians.
Usually goat's cheese is suitable for vegetarians but it is always best to check the label, just to make sure.
Are these goat's cheese croquettes suitable for vegans?
This recipe is not suitable for vegans as it contains goat's cheese, egg and milk.
To recreate this for a vegan diet, you could experiment with a soft vegan cheese alternative, and try dairy-free yogurt or olive oil as a replacement for the egg dredge.
I haven't tried making these croquettes vegan so do let me know how you get on!
Is this goat's cheese croquette recipe gluten-free?
These croquettes are coated with panko breadcrumbs, which are not gluten-free.
However, you can easily switch in gluten-free breadcrumbs or even make some gluten-free breadcrumbs yourself.
Pop a slice of gluten free bread in the oven on low (around 50C) for about half an hour until the slice has completely dried out and then break it up into breadcrumbs - a cheese grater or food processor will work well for this.
You can remove the super-fine crumbs by sifting your crumb over a mixing bowl.
Although no other ingredients in this recipe should contain gluten, it's important to check the label on all ingredients to be sure.
Is this recipe keto-friendly?
While not super-high in carbohydrates these croquettes are rolled in breadcrumbs and have beetroot in them which are not really considered suitable for a ketogenic diet.
I haven't tested it myself, but you could try using crushed pecan nuts instead of breadcrumbs as they are a delicious combination with the goat's cheese and beetroot. You'd need to make sure you got a really good covering so that the cheese didn't simply collapse, and be careful not to burn the nuts when frying.
You would also need to forgo the lovely maple syrup dressing.
Is this goat's cheese croquette recipe healthy?
Goat's cheese is quite high in fat and these croquettes are also shallow fried, but the portions are small.
The recipe should be enjoyed in moderation and as part of a balanced, healthy diet.
Are these goat's cheese croquettes safe to eat while pregnant?
Potentially, but it's important to be aware of which type of cheese you are using as some types of goat's cheese should not be eaten while pregnant.
Do not use soft goat's cheese from unpasteurised milk or goat's cheese with a white coating on the outside (rind). If you're unsure, it's best to avoid it.
A Mummy Too is not a medical advice website. The NHS has a great resource that will help review the latest advice regarding different types of foods that are safe to eat while pregnant in the UK, including different types of cheeses.
What goes well with these goat's cheese croquettes?
I love to serve a leafy salad with these goat's cheese croquettes.
Spinach leaves work particularly well, you could also pop in some cherry tomatoes, beetroot, pecans or pine nuts.
How should I store these goat's cheese croquettes? How long will they keep in the fridge?
These croquettes should be cooled on a wire rack and popped into a sealed container in the fridge within one hour of making.
They will keep in the fridge for up to two days, but are best enjoyed freshly cooked.
Can I leave these goat's cheese croquettes out on the counter?
As these croquettes contain dairy you must not leave them on the counter.
Cool any leftovers as quickly as possible, transfer to a sealed container and pop them in the fridge. Store the dressing in a separate container.
Can I make this recipe ahead?
These croquettes can be made ahead, and are very tasty cold.
I would advise reheating in the oven for 5-10 minutes at 200C (180C fan), until they are golden brown and hot in the middle - you can test this with a skewer.
While I haven't tried it you could also try making up the balls completely, but not frying them, and then storing them in the fridge for up to a day.
When you're ready to cook them, I would still give them the 15 minutes in the freezer recommended in the step-by-step recipe. Let me know if you try it!
Can I freeze these goat's cheese croquettes?
Yes these goat's cheese croquettes can be kept in the freezer for up to one month.
As soon as they're cool, get them into an airtight container and into the freezer as quickly as possible. A layer of greaseproof paper will help separate them if you're using a deep container.
It's best to keep empty space inside your container to a minimum to reduce the likelihood of freezer burn (where your food acquires a frost layer).
You could also freeze your goat's cheese croquettes uncooked for up to a month. Allow them to thaw for 10-15 minutes, then fry as normal.
What is the best way to reheat these goat's cheese croquettes?
The best way to reheat these goat's cheese croquettes is in a preheated oven at 200C (180C fan).
Put your croquettes on an oven tray, don't overcrowd them as they might stick together, and bake for 10-12 minutes, until golden brown and warmed through.
Can I make this recipe in a different quantity?
It’s very easy to adjust this recipe to make more or fewer of these goat's cheese croquettes.
They are great for parties, if you are making a big batch just lightly fry them and put them in the fridge until you're ready, then reheat them in the oven for 5-10 minutes when you're ready to serve.
To figure out how much of each ingredient you'll need, simply scroll down to the recipe card towards the bottom of this post and hover your mouse (or tap your finger) over the portion number.
You will then be shown a slider, which you can move up and down to change the number of portions the recipe will make. As you do so, all of the ingredient quantities will automatically change accordingly.
If you have any questions about changing the quantities, just ask!
Can I bake these goat's cheese croquettes ?
I haven't tried this but you should be able to bake these croquettes.
Make sure you don't skip chilling your croquettes in the freezer for at least 15 minutes to help them hold their shape, or they could turn to blobs.
Preheat the oven to 200C (180C), oil a baking sheet well, place the croquettes onto the tray, well spaced apart and spray with oil.
Bake for 10-12 minutes until golden brown. Remember, they won't turn as deeply golden as they do when fried.
Do keep an eye on them as the cheese will melt and they may lose their shape if they are in the oven too long.
How can I make sure this recipe is perfectly cooked?
The three key things for these croquettes to be perfectly cooked are cooling time, oil temperature and movement.
Make sure you cool your croquette balls in the freezer for 15 minutes before frying, this will really help them keep their shape and not disintegrate in the pan.
Check the temperature of your oil before you start frying by putting a very dry wooden spoon into the oil, if bubbles start to gently form around the spoon you're ready to go. If nothing happens, your oil is too cool. If the bubbles are very vigorous, the oil is too hot so you need to turn your stove down and allow the oil to cool.
Finally, when you add your croquettes to the oil, leave them be and only turn them gently. If you try to move them around too roughly, they're more likely to fall apart.
Why did my goat's cheese croquettes turn out burned?
The oil temperature is really important when frying - not hot enough the croquettes will just melt and not crisp up nicely, and too hot the croquettes will quickly burn.
Make sure to test the temperature of your oil before you start.
Also, make sure to use a good quality nonstick pan because if your croquettes stick to the bottom, they will fall apart when you try to turn them.
Why did my dish turn out soft and melted?
These goat's cheese croquettes are quite delicate and the chill time before cooking is really important - if this step is skipped it is likely the croquettes will fall apart and melt.
Where does this recipe’s name come from?
Croquette is a French word and derives from croquer 'to crunch' which is super apt for these delicious crunchy bites.
Print this goat's cheese croquettes recipe
Goat Cheese Croquettes Recipe
Ingredients
For the croquettes
- 150 g (5.3 oz) soft goat’s cheese vegetarian if required
- 1 whole cooked beetroot about 75g; vacuum-packed is best, diced very small and patted dry with kitchen paper
- 1 medium free range eggs beaten
- 1 tsp whole milk
- 50 g (1.8 oz) panko breadcrumbs
- 200 ml (6.8 floz) vegetable oil (canola oil)
- pinch freshly ground black pepper
- a few small (a few) mint leaves to serve (optional)
For the dressing
- 5 tbsp maple syrup
- 1 red chilli finely chopped
- small handful chives finely chopped
Instructions
- Mash the goat’s cheese in a bowl using a fork.
- Add the beetroot and mix well (I like to use my hands) until everything comes together, then season liberally with black pepper.
- Break off small pieces of the mixture and roll each piece between your palms into a ball about the size of a sprout, and set aside.
- Place the egg and milk in one bowl and mix. Place the breadcrumbs in another.
- Dip the goat’s cheese and beetroot balls into the egg and milk mixture, then into the breadcrumbs, turning them to coat fully.
- Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up.
- Meanwhile, mix together all the dressing ingredients in a bowl and set aside.
- Place a frying pan on a medium-high heat and add a generous glug of oil.
- When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes).
- Pop them aside to drain on kitchen paper while you fry the next batch.
- Once all the croquettes are cooked, place them in a serving dish and either pour over the dressing, or serve it alongside for dipping.
- Scatter the croquettes with a few small mint leaves, if you like.
Video
Notes
Nutrition
Recipe from Life Kitchen by Ryan Riley (£20, Bloomsbury), reproduced with permission. Book cover photography © Clare Winfield.
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Becky Freeman says
I absolutely love goats cheese and any recipes involving it, so am about to pin this now! Thank you :-)
Emily Leary says
Awesome!