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Makes 12
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For the filling:
For the coating:
- Bring a large pot of salted water to the boil over a high heat and cook the pasta according to packet instructions. Drain and set aside.
- Melt the butter in a pan over a medium-high heat. Add the garlic and mustard and cook for one minute. Stir in the flour and cook for 2-3 minutes, stirring constantly.
- Slowly stream in the milk, whisking as you go to avoid any lumps. Allow to simmer for five minutes or until thickened, whisking constantly.
- Remove from the heat and stir in both cheeses. Season with salt and black pepper. Stir through the cooked pasta, then set aside and allow to cool.
- Line a tray that will fit in your freezer with non-stick parchment paper.
- Take 11⁄2 tablespoons of the cooled pasta mixture, roll it into a ball and place onto the prepared tray. Repeat this step until all the mixture has been used. Place into the freezer for at least 30 minutes.
- Divide the flour, beaten egg and breadcrumsb amongst three shallow bowls.
- Remove the balls from the freezer and re-roll any that have lost their shape.
- Working with one ball at a time, coat them in the flour, then the egg and then the breadcrumbs, then return to the tray.
- Heat the oil to 180 ̊C in a large pot or deep fryer, allow the oil to come to 180 ̊C. Using a slotted spoon or the fryer basket, gently lower the balls into the oil. Fry for 3-5 minutes or until golden brown. Remove and place onto a plate or tray lined with kitchen roll.
- Continue until all of the balls have been cooked. Allow to cool slightly before serving.
Note: Sunflower oil can be used as an alternative to vegetable oil, if you wish.
Nutrition Facts
Per Serving: 579kcals, 34.6g fat (11.9g saturated), 57.8g carbs (4.9g sugars), 15.8g protein, 7.6g fibre, 0.116g sodium
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