St David’s Day Recipes: Starter with Langland's Brasserie

Pant-ys-Gawn goats cheese and Welsh wild flower honey croquette with Langland bay hand-picked wild garlic pesto

By Chef Emilio Fragiacomo

Prepared by Chef Proprietor, Emilio Fragiacomo of Langland’s Brasserie, an award-winning restaurant with great food, local produce and has one of the best restaurant views in the UK.

Makes 6 to 8 small croquettes.

For the croquettes:

1. Boil the potato until soft and drain into a colander. Use a potato masher or a fork while still hot.
2. Let the mash cool down completely before mixing.
3. Mix the goats cheese and mash potato until you get a smooth paste.
4. Chill the paste for 10 minutes in the fridge before shaping.
5. Form into small cylinders about the size of your small finger.
6. Whisk the two eggs in a bowl.
7. Prepare two other bowls, one with white flour one with breadcrumbs.
8. Start by coating the croquettes in white flour, followed by the egg and finally the breadcrumbs. Dip again in the egg mixture and then in breadcrumbs for an extra crispy coating.
9. Shallow fry at medium heat gently turning until all sides are golden brown.
10. Remove and drain on a paper towel.