Ingredients:

1 cup grated gouda cups

½ cup grated smoked cheddar

½ cup grated Kleinrivier Gruberg

1/3 cup thinly sliced spring onions

20g chives

Pinch of chili flakes

1 tsp garlic powder

1 cup of breadcrumbs

1/4 cup of flour

2 eggs, beaten

1/4 cup of milk

Oryx desert salt to taste

Freshly cracked black pepper to taste

Vegetable oil for frying

Method:

In a mixing bowl, combine the grated cheese, breadcrumbs, chives, spring onions garlic powder and flour. Mix well to combine. In a separate bowl, whisk together the eggs and milk. Season with salt and pepper. Pour the egg mixture into the cheese and breadcrumb mixture. Stir until everything is well combined and forms a dough-like consistency.

Shape the mixture into small croquettes or balls. Heat the vegetable oil in a deep fryer or large skillet over medium heat. Carefully place the croquettes into the hot oil, making sure not to overcrowd the pan. Fry the croquettes for 2-3 minutes on each side, or until they are golden brown and crispy.

Remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the cheese croquettes hot with your favourite dipping sauce.

Balance the cheesy croquette with a refreshing Sauvignon Blanc or match the creaminess with a fuller bodied Culinaria Chenin Blanc or of course the Culinaria MCC!