Jarlsberg Croquettes

Jarlsberg Croquettes with tomato sauce - Fingerfood Recipe

4 servings / approx 40 pc.

Ingredients for Jarlsberg Croquettes

6 dl milk
2 tbsp butter
2 tbsp flour
10 leaves gelatine
100 gr Jarlsberg cheese, grated
100 gr cured ham cut into small pieces
1 clove garlic, finely chopped
2 tbsp shallots, finely chopped
1 tbsp parsley, finely chopped

Ingredients for Croquette Coating:

2 eggs
3 tbsp flour
6 tbsp breadcrumbs

For deep-frying:

Approx. 1 litre cooking oil

Ingredients for Tomato Sauce

300 gr tomatoes, chopped into small pieces
1 tsp curry powder
1/4 tsp ground cinnamon
1 tbsp apple vinegar
1 clove garlic, finely chopped
1 ts sugar
salt and pepper

Soak the gelatine leaves in cold water for 5 minutes. Make a thick white sauce with the butter, flour and milk. Squeeze the water from the gelatine and melt the gelatine into the sauce. Stir the sauce until smooth and stir in the cheese until melted. Add the ham, shallots and parsley and season with salt and pepper. Pour the mixture into a square tin so that it reaches a height of approx. 3 cm. Smooth over the top. Leave to cool. Cut into rectangular slices, approx. 3 cm wide and 6 cm long make approx 40 pc.

Heat the oil. Cover the croquettes with flour and dip in coating of whipped egg, and breadcrumbs. Repeat the dipping and covering process once again. Fry the double coated croquettes in hot oil until golden.

To make the tomato sauce:

Mix all the ingredients in a saucepan and allow simmering for approx. 1 hour. Season well and serve as an accompaniment to the croquettes.