I doubted very much if this recipe up or not. Why? Well, the taste and texture of these cakes is amazing. Super tasty, super creamy with an intense blue cheese flavor. The problem is that those who see in the picture are the ones that were saved and whole and not burst out of the frying pan ...
I have said has been to use more roquefort and clear account, by bringing as much cheese, it tends to melt in and out, I'll try next time with less roquefort to see what such. And gladly accept any of your advice and suggestions. As they were very rich flavor, though nothing presentable, I leave with the recipe. Ingredients
- 30 g olive oil
- 25 g butter 1 onion
- small
- 30 g cornstarch 150 g of flour
- 800 g of whole milk 250 g
- Roquefort (with this amount they break very easily in the pan)
- salt to taste Flour, egg and bread grated to wrap
- Preparation Chop the onion finite. In a frying pan and butter oil, which slowly melts. Add the onion and a little salt, and let go slowly poached.
- Add the flour and sauté well so it is not raw.
- Dissolve in a little cold milk and cornstarch. Add milk (also where we have dissolved the cornstarch) to the sauce and let cook, stirring very often until the bechamel is well cooked and acquires a thick consistency.
- currently Roquefort chop and add to the bechamel. Check the salt if necessary.
- Pour the mixture into a bowl or tray and cover with plastic wrap (leaving it completely in touch with the bechamel for no crusts). We left at room temperature and temper get into the fridge.
- Finally we just wrap the cakes. For this we can help in two tablespoons to go picking parts. Beat the eggs (in principle with 2 or 3 eggs will do) and we portions in flour, egg and bread crumbs. We can be putting in a lunch box and fry at the moment or freeze for use another time.
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