Mozzarella Croquettes with Cashew Spinach Pesto

Ingredients :

>Mozzarella croquettes :
-40gr of gluten free flour
-2 large eggs, whisked
-100gr of gf breadcrumbs
-250gr of mozzarella balls
-50gr of grated Pecorino
-olive oil

>Spinach-Cashew Pesto:
-55gr of spinach leaves
-5gr of fresh basil
-50gr of cashews
-1 clove of garlic
-1/2 Lemon, juiced
-2 tbsp of grated Parmesan
-Salt, Pepper
-60gr of olive oil

Instructions :

>Spinach-Cashew Pesto:

-In the bowl of a food processor, add the spinach, basil, parmesan, cashews, salt and pepper and blend until well combined.

-Drizzle in olive oil and lemon juice while blending.

>Mozzarella croquettes :

-Place the flour, eggs and breadcrumbs in separate bowls. Combine the Pecorino with the breadcrumbs.

-Toss mozzarella in flour, then in egg and finally in the breadcrumb mixture. Re-coat in egg and breadcrumbs.

-Freeze for an hour.

-Add enough oil to a saucepan to be able to deep-fry your croquettes, on medium-heat.

-Cook mozzarella croquettes until brown all over. Serve with the pesto.

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