In the kitchen at “L’Auberge des Pêcheurs” in La Celle-Dunoise with Karen Quigg

On the menu this afternoon: vegetarian croquettes

Our appointment of the day, located on the banks of the Creuse in a magnificent setting, “l’Auberge des Pêcheurs”. On his card : fish and chips, wholemeal bread from Ireland, cheese cake and many other original and tasty recipes. A cuisine with typical Irish accents.

The ingredients of the recipe:

• 400 g of breadcrumbs
• 1 onion finely chopped
• 50 g of butter
• 1 CC sunflower oil
• 1 carrot grated in the blender
• 1 CC parsley
• 1/3 tsp thyme
• 2 eggs beaten with 1/4 tsp mustard
• 120 g of grated cheese
• Plain flour
• Milk
• Toasted breadcrumbs

Finely chop onions and grate a carrot. Then in a bowl, break eggs and add a teaspoon of mustard.

Mix the ingredients together in a large salad bowl and add the gruyère.

Shape with the preparation, croquettes of about 90 grams. Dip alternately in milk, flour and finish with breadcrumbs. Then, bread and cook in oil for a few minutes.

Serve with a coleslaw, fries and a salad. At table !

The Auberge des Pêcheurs is open every lunchtime except Monday as well as Thursday, Friday and Saturday evenings.

Tel: 05 55 89 02 45