French · Lunch
Fried Goat Cheese Cakes
Warm goat cheese formed into small discs, chilled, then coated in egg and breadcrumbs and fried until the crust is golden and shatters to reveal a molten, tangy interior. Served over dressed arugula with a drizzle of honey and toasted walnuts, this French bistro appetizer balances rich cheese against sharp greens and acid.
$5
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
456Calories
21.8gProtein
33.2gFat
23.1gCarbs
7.6gSugar
2.1gFiber
636mgSodium
290mgChol
13.2gSat Fat
380mgPotassium
340mgCalcium
2.3mgIron
0.7mcgVitamin B12
5.2mgVitamin C
vegetarian
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice the chilled goat cheese into 2 discs about 1 inch thick. Set up three shallow bowls with flour, beaten egg, and panko breadcrumbs respectively.
2
Chill
Freeze the discs on a plate for 20 minutes until firm enough to hold shape.
3
Fry
Heat vegetable oil in a small skillet over medium heat until a breadcrumb sizzles on contact. Fry each disc 1 to 2 minutes per side until golden and cheese softens at edges.
4
Plate
Toss arugula with olive oil, white wine vinegar, salt, and pepper. Mound on a plate, top with fried cheese discs, scatter toasted walnuts, and drizzle with honey.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g goat cheese, chilled
- 1/2 cup60g panko breadcrumbs
- 22 eggs
- 4 tbsp32g all-purpose flour
- 2/3 cup20g arugula
- 2 tsp2 tsp honey
- 2 tbsp14g walnut
- 2 tsp10ml olive oil
- 2 tsp10ml white wine vinegar
- 2/3 cup150ml vegetable oil, for shallow-frying
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
