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Meat Raoles filled with Cheese, with Quely Picolines Integral sésamo



For the raoles

Mix all the ingredients, except the oil, the cheese and the Quely Picolines, in a bowl.

When everything has been mixed together, put the oil in the pan to fry it. Heat the frying oil, and, shaping the mixture into rough balls, put a piece of cheese and one of the Quely Picolines in the middle of each one.

Fry them in oil, drain on absorbent kitchen paper and set aside.

For the potatoes

Put the unpeeled garlic cloves and the diced potatoes into a little oil in a frying pan.

When they are only half cooked, add the diced onion; when everything is cooked, remove from the heat and set aside.

Assembly of the dish

Arrange the raoles on one side of a plate and the potatoes on the other.

Decorate with basil leaves cut into fine strips.

Products Quely used in this recipe:

Receta Quely

For the raoles (croquettes)

  • 200 g. minced pork
  • 200 g. minced beef
  • 50 g. Quely Picada biscuit crumbs
  • 2 eggs
  • 1 chopped onion
  • 20 ml. brandy
  • 20 ml. extra virgin Estancia de Son Pons olive oil
  • Sunflower oil for frying
  • 20 ml. milk
  • 100 g. semi-cured Mahon cheese
  • 20 wholemeal Quely Picolines with sesame
  • Salt
  • Pepper

For the potatoes

  • 200 g. potatoes
  • 1 onion
  • 2 cloves of garlic
  • Salt
  • Pepper
  • Extra virgin Estancia de Son Pons olive oil

For the decoration

  • Basil leaves

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