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.

First published in 2017

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!




Red pepper and goat's cheese bites


Preheat the oven to 190°C/gas mark 5
Wash, prick and then wrap the potatoes in kitchen foil and bake for approximately 1 hour. Once the potatoes are soft enough to pierce, allow to cool before scooping the insides out into a large bowl and only lightly mash them
Stir in the spring onions, red pepper, chilli, salt, pepper and mix all the ingredients well.
Break small pieces of goats cheese into the bowl, then gently fold for even distribution. Form 16 equally sized balls and lay then on a large plate
Dip each ball into the plain flour, covering well. Dip the floured balls into the egg mixture and finally coat them with panko breadcrumbs. Leave to rest in the fridge for 30 minutes
Heat about an inch of vegetable oil in a wide pan over a medium-low heat. Remember that the ingredients within the bites are cooked and the breadcrumbs grow golden quite quickly
Shallow-fry each of the balls gently on each side (and around the middle) by gently turning them over and onto the sides with a slotted spoon. Drain on kitchen paper once golden, and allow to cool slightly before serving
First published in 2017

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork.

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