For the filling:
1 garlic clove, crushed
1 tsp Dijon mustard
40g plain flour
500ml warm milk
250g mature white Cheddar, grated
50g Parmesan (or vegetarian equivalent), grated
For the coating:
100g plain flour
2 eggs, beaten
1L vegetable or sunflower oil
- 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.
Per Serving 579kcals, 34.6g fat (11.9g saturated), 57.8g carbs (4.9g sugars), 15.8g protein, 7.6g fibre, 0.116g sodium