Juniper croquettes with a sherry and tomato sauce

  • Serves 4

  • Preparation 10 mins

  • Cooking 35 mins

Juniper croquettes with a sherry and tomato sauce
  • Nut-Free

Ingredients

For the croquettes
  • 200g vegetarian sausages of your choice, chopped
  • 4 tbsp olive oil
  • 30g butter
  • 70g plain flour
  • 1 tbsp dried juniper berries, ground
  • 250ml milk
  • 50g vegetarian double Gloucester cheese, grated
  • 2 spring onions, finely chopped
  • 25g dried cranberries
  • 1 tsp paprika
  • ½ tsp black pepper
  • 2 free-range eggs, beaten
  • 100g breadcrumbs
For the sherry and tomato sauce
  • 1 small onion, finely chopped
  • 1 tbsp olive oil
  • vegetarian fino sherry
  • 1 tbsp tamarind paste
  • 1 tsp mixed spice
  • 1 can chopped tomatoes
For the cheese sauce
  • 40g butter
  • 2 tbsp plain flour
  • 350g milk
  • 200g vegetarian double Gloucester cheese, grated

Method

  1. To make the croquettes: Fry the sausage pieces in 2 tbsp of the oil until slightly crispy. Set aside on a plate lined with kitchen paper to drain off any excess oil.
  2. In a new pan melt the butter and gradually add the flour and juniper berries, stirring continuously.
  3. Add the milk a little at a time, continuously stirring until a thick white sauce has been formed.
  4. Remove from the heat and allow to cool completely. The mixture should be quite thick and sticky.
  5. In a bowl thoroughly mix together the cooked sausage and white sauce with the cheese, onions, cranberries, paprika and black pepper.
  6. Form into balls and dip into the beaten eggs, then roll in the breadcrumbs.
  7. In a frying pan heat 2 tbsp of oil. Add the croquettes a couple at a time and cook until golden and crispy, turning occasionally.
  8. Drain off any excess oil and set aside until ready to serve.
  9. To make the tomato sauce: Fry the onion in the oil until softened. Add the fino sherry and continue to cook until it has evaporated. Add the remaining ingredients and simmer down for 15 minutes before liquidising.
  10. To make the cheese sauce: Melt the butter in a small saucepan and gradually stir in the flour. Slowly add the milk, whisking all the time until you get a thick white sauce. Finally, melt in the cheese, keeping a little back for step 11.
  11. To serve: Put 3-4 croquettes in a small oven proof dish and layer with the tomato sauce then the cheese sauce. Top with any spare cheese and place under a moderate grill to lightly brown on the top.
Nutrition per serving
  • Calories

    >969.3 kcal

  • Fat

    64.8g

  • Saturates

    28.4g

  • Protein

    37.1g

  • Carbs

    >61.0g

  • Sodium

    1247.3mg

  • Sugar

    (4.9)g

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Search for recipes

Sign up for our newsletter