Ingredients
1 butternut
olive oil
salt and freshly ground pepper
200g Eskort French Polony, grated
250g cottage cheese
30ml (15T) fresh thyme, chopped
2 garlic cloves, chopped.
125ml (½c) white cheddar, grated
250ml (1c) flour
barbecue spice
4 eggs, beaten
500ml (1c) breadcrumbs
125ml (1c) mayonnaise
1 red chilli, chopped
15ml (1T) vinegar
30ml (2T) syrup
oil for deep frying
Method
- Preheat the oven to 190°C.
- Remove the neck of the butternut and cut the rest into 8-10 squares.
- Drizzle olive oil over and season with salt and pepper.
- Put the butternut on a baking tray lined with baking paper and bake for 10 minutes.
- In a large mixing bowl add the grated polony, cottage cheese, thyme, garlic and white cheddar. Season with salt and pepper. Mix until well combined.
- Spoon a generous amount of the polony mixture onto a butternut square and put another square on top to form a sandwich.
- In a medium-size bowl combine the flour and barbecue spice.
- Dip each of the “sandwiches” into the flour, eggs and breadcrumbs.
- Put the “sandwiches” on a tray and put in the fridge for 2-3 minutes to allow the coating to set.
- In a medium-size pot heat oil over medium high heat and fry each butternut “sandwich” until golden brown and crispy.
- In a small mixing bowl combine the mayonnaise, chilli, vinegar and syrup and serve as a dipping sauce.
