200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Lupine
Ei
Sulfiet
Mash with Cheese Croquettes
These cheese croquettes are real flavour bombs :) They pair beautifully with the mash featuring braised leek, spinach, and green beans. Accompanying this dish is a refreshing mustard and mango dip, a perfect counterpoint to the mash and savoury cheese croquettes. Enjoy!
Mini cheese croquette (Utrecht aged cheese, white onion, wheat flour, cream, corn, peas, lupin), rocket, cream, breadcrumbs, salt, leek, green beans, green cabbage, spinach, rocket, potato, fresh chives, parsley, milk, Dijon mustard, coarse mustard, mango chutney (mango, sugar, cider vinegar, garlic, ginger, chilli, salt), pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet, lupine.
Microwave
Heat the mash loosely covered for 3-4 minutes (1 person), until 5-8 minutes (2 or more persons). In the last minute, place the cheese croquettes on the baking paper alongside. The croquettes will not become crispy in the microwave. Serve with the mustard dip (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the mash covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person), until 25-30 minutes (2 or more persons). In the last 3-4 minutes, heat the cheese croquettes on the baking paper alongside. Serve with the mustard dip (cold). Disposable containers cannot go in the oven, transfer to an oven dish.