Fried goat cheese balls with beetroot sorbet filling

Ingredients for 6 servings:

• 1 jar beetroot, approx. 330 g, including some slices
• 1 dashes lemon juice
• 200 g goat’s cheese
• e.g. salt and pepper
• Breadcrumbs
• 1 egg(s)
• frying oil
• 50 ml walnut oil
• 40 ml apple juice
• e.g. white wine vinegar
• 1 tbsp agave syrup
• 1 tbsp mustard
• 1 shot of Maggi
• Salad herbs, vegetable broth or salad seasoning
• salt and pepper
• nutmeg
• 330 g lamb’s lettuce
• 1 handful of walnuts
• Beetroot so

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

garnished with beetroot, lamb’s lettuce and roasted walnuts

Crush the walnuts and roast them in a pan without any fat, then set aside. In a measuring jug, puree a few slices of beetroot, a little beetroot juice, a squeeze of lemon juice, and a teaspoon of roasted walnuts to make a sorbet. Season the sorbet with salt and pepper. For further processing, freeze the mixture in a small, round ice cube tray. This is best done the day before. Divide the goat’s cheese into 6 portions and press a round shape into each one. Then press the frozen sorbet ball into the ice cube tray and form a ball. Coat the balls in flour, dip them in a beaten egg, and coat them in breadcrumbs. Mix together the ingredients for the salad dressing. Toss the remaining beetroot slices and lamb’s lettuce with the salad dressing to make a salad and sprinkle with the roasted walnuts. Deep-fry the balls in oil and let them drain. Deep-frying goes really quickly. The oil is at the right temperature when you touch the bottom with a wooden spoon and gently bubble. Add the fried balls to the salad, arrange them on the plate, and serve immediately.