Vegetables and Comté Cheese "Croquettes"


INGREDIENTS 
400g Comté "mountain" cheese
200g leeks
200g carrots
1 garlic clove
1 small onion
1 shallot
2 eggs
40g bread crumbs
Olive oil
Table salt, Fleur de sel, ground pepper

DIRECTIONS
Wash the leek and carrots under clear water. Peel an grat the carrots. Slice the leek. Peel and chop the shallot. Peel and crush the garlic clove. Peel and chop the onion thinly. In a bowl, whisk the eggs. Add the vegetables. Combine. Add the bread crumbs then. Season with salt and ground pepper. Chill for about 30 minutes in the fridge. Grate the cheese. Incorporate to the vegetables/eggs mixture. Shape cercles a little bit thick.
In a large non-stick pan, warm olive oil. Cook 2 to 3 minutes on each side over medium heat. Leave on plate covered with absorbed paper.
Serve warm accompanied by a mesclun salad. It will be a perfect "Sunday" evening dinner.

 Green salad dressing : 1 tbsp wine vinegar, 1 tsp mustard, 3 tbsp olive oil.
Fleur de sel (extra-white sea salt) and ground pepper.

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