Serves: 4 INGREDIENTS
60g butter 1 tbs extra virgin olive oil 1 small onion, finely chopped 75g plain flour, extra for dusting 500ml milk 125g sobrasada, room temperature ¼ bunch flat leaf parsley, finely chopped Sea salt and freshly milled pepper 2 eggs, beaten 150g breadcrumbs 30g manchego, grated Oil for frying Mayonnaise, to serve
Melt butter in a heavy-based fry pan. Add the oil and when it shimmers add onion and cook over a low heat until soft. Add flour, stirring for two minutes. Switch to a whisk and gradually add milk, whisking to a smooth sauce. Switch back to a wooden spoon or spatula and stir in the sobrasada. Continue to cook until the mixture has the texture of mashed potato and pulls away from the sides of the pan. Add the parsley and season with salt and black pepper. Transfer mix to a container then refrigerate overnight. Gather three bowls, placing flour in the first, beaten eggs in the second, and the breadcrumbs and grated cheese in the third bowl, stirring to combine. Scoop out heaped tablespoons of the mixture and roll in flour then dip into the egg followed by the breadcrumbs. Transfer to a tray and repeat until all the mixture is dipped and rolled. Chill for 30 minutes. Preheat oil in a deep-fryer to 180C. Fry in batches until golden – about two minutes. Remove using a slotted spoon, season with sea salt and serve with mayonnaise.