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Method:

  1. 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.