200°C · 15-20 minAllergens
Gluten
Lactose
Selderij
Lupine
Ei
Sulfiet
Mashed Potatoes with Cheese Croquettes
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. These cheese croquettes are real flavour bombs :) They pair wonderfully with the mashed potatoes accompanied by braised leeks, green beans, and spinach. I also provide 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, chili, salt), pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet, lupine.
Microwave
Heat the mashed potatoes loosely covered for 3-4 minutes. 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, 15-20 minMarleen's choice
Preheat the mashed potatoes covered with an oven-safe plate or aluminium foil for 15-20 minutes. 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.