Red pepper and goat's cheese bites
Deena Kakaya's colourful red pepper and goat's cheese bite recipe makes a flavourful snack or canapé. Either serve as a party nibble, or whip up a batch to stuff into pitta for lunch with plenty of green salad.
This is the season of emerging colour and gentle excitement, it is my favourite season. My skirts get a good dusting off and the garden tools come out. The meals get lighter, more portable and become more of a compilation of bite sized goodies, which is why I thought it timely to share this recipe for crispy red pepper and goats cheese bites; they’re oozy and sweet with cheese and pepper. They’re mild yet lasting and have generous crunch and depth. They are easy to make, for when you have friends over. I used the remaining roasted red pepper to make a quick and easy harissa, the pairing worked!
Ingredients
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Imperial
Red pepper and goat's cheese bites
- 2 baking potatoes, medium-sized
- 100g of goat's cheese
- 150g of roasted red peppers, cut into bite-sized pieced
- 1 large spring onion, or 2 medium-sized spring onions
- 1 tsp cumin seeds
- chilli flakes, to taste
- salt, to taste
- 1/4 tsp ground black pepper
- 50g of plain flour
- 2 eggs, medium-sized, lightly whisked with a fork
- 125g of Panko breadcrumbs
- vegetable oil, for shallow-frying
Method
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