Ingredients
Method:
-
Butter 75 g
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Plain flour 125 g
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Whole milk 530 ml
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Mature cheddar cheese 150 g
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Chives 10 g
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Egg 100 g
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Panko Breadcrumbs 100 g
Preparation
-
Method:
- Cook the KNORR Macaroni in boiling water, then refresh and chill.
- Heat the butter in a pan, once melted add in the plain flour and beat until smooth.
- Slowly add in the milk mix until smooth. Add in the KNORR Chicken Bouillon and COLMAN'S English Mustard. Allow to cook for 10 minutes.
- Remove the sauce from the heat and add in the cheese and chives. Stir until the cheese has melted in.
- Stir through the macaroni into the sauce then pour onto a lined tray.
- Allow to cool then cut into 20 even squares.
- Cover each square in flour, then egg and finish with the panko bread crumbs.
- Deep fry the cakes at 180c for 8-10 minutes or until hot throughout.
- Serve with a small side salad.
