1 cup Pouyoukas Bulgur wheat
1 - egg
30 g finely grated parmesan cheese
60 g cooked Pouyoukas quinoa
10 g chopped parsley
Salt and black pepper to taste
6 tsp blue cheese
Grape seed or canola oil for frying
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Blue cheese, bulgur, quinoa and herb croquettes
Method
Cook the bulgur wheat by placing in a large bowl, covering with boiling water and then covering bowl with glad wrap.
Allow to steam for approximately 15 minutes
Add egg and parmesan to the cooked bulgur wheat and beat vigorously
Add the cooked quinoa to the mixture and continue to beat
Season to taste
Scoop ½ a cup of the mixture onto a sheet of cling film , top with another sheet of cling film and roll the dough to form a disc approximately 10 cm in diameter.
Remove the top layer of cling film and place a t spoon of blue cheese in the centre of the disc , gather up the sides and squeeze to form a neat little parcel.
Repeat with the remaining mixture and blue cheese.
Deep fry croquettes in hot oil , drain on kitchen towel and serve.
