Chef Insights
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Description
Crack the golden crumb of a croquette and the appeal is immediate: a delicate crunch giving way to a rich, velvety centre of fluffy potato, savoury Serrano jamón and aged parmesan. Salty depth meets creamy indulgence, and it is all held inside a golden breadcrumb coating with an even, burnished colour.
Each pack contains 6 pieces — enough to hand around a small gathering, or to plate as a first course before something more substantial. They are the bite guests reach for without thinking, and they hold their crispness on the tray while the room fills up and the conversation finds its feet.
Set them next to the zucchini & haloumi fritters for a platter with contrast, or browse the full range of entrées and party food when you are planning a longer menu of canapés.
Chef-made and flash-frozen, delivered across Sydney, Melbourne and Brisbane, ready to heat and serve when the guests arrive.
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Ingredients
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Allergens
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Nutritional information
Nutritional Information Per Serve 40g Per 100g Energy 236kJ 590kJ Protein 3.3g 8.2g Fat, total 1.4g 3.5g Fat, saturated <1g 2.1g Carbohydrates 7.2g 18g Sugars <1g <1g Sodium 124mg 309mg
Pairs well with
Cooking Instructions
Deep Fry
Oven
Cooking instructions are based on standard fan forced home ovens, stoves, and microwaves. Cooking times may vary. Always check that the internal temperature reaches 75°C before serving. For best results, cook from defrosted.
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- LLynneVerified ReviewerRated 5 out of 5 stars2 days agoReviewingZucchini & Haloumi FrittersPerfection on a plate
The saltiness of the squeaky haloumi cuts through the fresh, vibrant zucchini with incredible balance, while that dollop of sour cream and fresh dill adds a cool, luxurious finish.
At $20.00, you are getting pure restaurant-quality delivered right to your door.
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I took one star off for incorrect instructions. Firstly the box it comes in does not even state what temperature the oven should be on. Secondly, the instructions say best cooked defrosted. I missed this the first time I cooked it and cooked straight from frozen and it was delicious. The second time I followed the instructions and it was rather soggy. My brother is a chef and he said it’s best to cook from frozen as pasta tends to go soggy and be over-soft once thawed and the sauce will be watery. I found this out first hand. I also don’t like that these meals are to be cooked in plastic containers.
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