FRIJE

Instructions

• 1.   Wash and separate the cauliflower into florets, then steam them for 10 to 15 minutes.
• 2.   Meanwhile, peel and finely chop the onion and chives. Peel and mince the garlic. Grate 100 g of Comté cheese and cut the rest into small cubes. Set aside.
• 3.   Allow the cauliflower to cool slightly, then blend the still firm florets for a few seconds to reduce them to small pieces, the size of rice grains. Add all the ingredients, except the cubes of Comté cheese. Mix until you obtain a homogeneous paste.
• 4.   Form a small croquette of paste between your oiled hands and insert a cube of Comté cheese in the center. Close the croquette tightly to keep the cheese inside. Repeat this process with the remaining mixture.
• 5.   Heat the frying oil in a pan.
  Dip the croquettes in the hot oil and let them brown evenly for 3 to 4 minutes. Remove them onto paper towels to remove excess grease. Serve the croquettes hot.

Nutritional information *

Reference

• Magazine Marmiton 23 octobre 2025