Cheese Croquettes with Haskap Berry Ketchup

10 min

25 min

4 Servings

CROQUETTES

• 170 grams of Perron cheddar cheese, aged two years
• 2 T. flour
• 2 eggs, beaten
• 3 crumbled Shredded Wheat biscuits (23 grams each)

HASKAP BERRY KETCHUP

• 1 T. canola oil
• ½ small onion, diced
• 1 celery stalk, diced
• ¼ cup cider vinegar
• 2 T. maple syrup
• 1 cup haskap berries (or blueberries)
• ¼ cup water
• Salt and pepper

CROQUETTES

1. Heat the oven to 375º F
2. Cut the Perron cheese into 12 equal pieces.
3. Put the flour, beaten eggs and crumbled Shredded Wheat into three separate dishes.
4. Dredge the pieces of cheese in the flour first, then the eggs and finally the Shredded Wheat.
5. Repeat the preceding process.
6. Place on a cookie sheet lined with parchment paper.
7. Oven bake for about five minutes.

HASKAP BERRY KETCHUP

1. In a saucepan, heat the canola oil over a medium heat.
2. Add the onions and caramelize them well for 10 to 15 minutes.
3. Deglaze them with the cider vinegar and reduce by ¾.
4. Add the celery, Haskap berries and water.
5. Reduce the heat to low and simmer for 25 minutes.
6. Mix with a hand blender.

SERVING
Place the Croquettes on a platter with the side of Haskap Berry Ketchup for dipping.