Croquettes with CousCous and grated gruyere cheese
- 250 g HELIOS Corn, Rice & Chickpeas CousCous
- 300 ml water
- 1 green onion, finely chopped
- 2 eggs
- 200 g gruyere cheese, grated
- salt, pepper
- olive oil
Place CousCous in a large bowl and pour hot water over it. Cover bowl with plastic wrap and let rest for 5’. Beat eggs slightly. Add salt, pepper, onion, eggs and gruyere cheese to CousCous. Knead thoroughly until you have a smooth dough. Shape into croquettes. In a large skillet, heat olive oil and place croquettes. Cook for 3-4’ from each side until croquettes get golden.
Tip: For more taste, serve with your favorite dip!