LADOGRAVIERA CROQUETTES WITH TOMATO CHUTNEY

A simple but flavourful recipe that infuses traditional Greek cuisine with a refined, modern finesse.

By Christoforos Peskias, chef

INGREDIENTS
200 g kasseri cheese of Xanthi PDO
200 g Cretan graviera cheese PDΟ
90 g egg whites
Flour for frying

FOR THE TOMATO CHUTNEY
30 ml extra virgin olive oil
1 kg tomatoes, blanched, peeled and diced
300 g onion, finely chopped
1 clove garlic, finely chopped
200 g ginger, grated
1 red chilli pepper, finely chopped
100 g sushi vinegar
150 g brown sugar
½ bunch basil, finely chopped
salt

PREPARATION
Mix the two cheeses with the egg white. Shape into 25 g balls and chill in the refrigerator for 6 hours, until firm.

For the chutney, sauté the onion, garlic, pepper and ginger in the olive oil for 10 minutes, until softened. Add the tomatoes, vinegar, and sugar, and simmer until a marmalade forms. Remove from the heat, season with salt, and add the basil.

Let the chutney cool down completely in the refrigerator.

Dredge the croquettes in flour and fry in hot oil for 2–3 minutes.

Serve with the chutney and enjoy.