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Clover Classic Mayo Umngqusho Croquettes

Clover Classic Mayo Umngqusho Croquettes

Clover Classic Mayo Umngqusho Croquettes
 
INGREDIENTS
1 cup samp and beans mix
3 cups water (to soak overnight)
2 bay leaves
3 sprigs of thyme
1 ½ ltr vegetables stock or other stock of your choice
3 tbsp butter
2tbsp onion
2tbsp garlic
2tbsp cooking oil
Salt and pepper to taste
BREADING
1 cup Classic mayo
1tbsp chopped thyme
½ tsp lemon zest
2tbsp grated cheddar
breadcrumbs
 

METHOD
Soak the samp mix in the water overnight to start the cooking process. Ensure that you drain the samp mix completely before starting the cooking process. In a saucepan, saute onions until soft then add garlic. Add in your thyme and bay leaves and saute for another 3 minutes before adding the drained samp mix. Make sure that all the contents are thoroughly incorporated before adding any liquid. In a separate pot, heat the stock and make sure it has boiled before adding it slowly to the samp mix. Replicate the process used to make risotto by adding the stock, waiting for it to be absorbed then add more liquid. Repeat the process until the mixture is cooked completely and creamy but still has a bite. Cool the mixture and refrigerate.  To make the breading, mix the thyme, zest and cheddar into the mayo, form the cooled samp mixture into the shape of your choice and dip into the mayo then into the breadcrumbs. Repeat this process then shallow fry in a pan. Garnish and serve.
 

 

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