Chilean Mote and Chanco Cheese Croquettes with Pear and Walnut Pebre

Instructions

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   1. In a medium skillet, melt the butter over medium heat. Add the white onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

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   2. Add 40 g (about 1/3 cup) of the all-purpose flour to the skillet and stir for 1 minute to form a thick base. Gradually pour in the milk, whisking constantly, until you get a very thick sauce, about 3 to 4 minutes.

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   3. Remove from the heat and add the cooked mote, 140 g of the grated chanco cheese, 1 egg, parsley, dried oregano, 1/2 teaspoon merken, 3/4 teaspoon salt, and black pepper. Mix well until fully combined.

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   4. Transfer the mixture to a wide dish and let it cool slightly. Then refrigerate for 15 minutes so it firms up.

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   5. Meanwhile, make the pebre: in a bowl combine the pear, tomato, red onion, cilantro, walnuts, lemon juice, olive oil, the remaining 1/2 teaspoon merken, and the remaining 1/4 teaspoon salt. Set aside.

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   6. Shape the mote mixture into 8 oval croquettes. Insert a little of the remaining chanco cheese into the center of each one and seal well.

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   7. Place the remaining all-purpose flour, the remaining beaten egg, and the breadcrumbs in three separate containers. Coat each croquette first in flour, then egg, and finally breadcrumbs.

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   8. Heat the vegetable oil in a pot or deep skillet to 350°F / 175°C. Fry the croquettes in batches for 3 to 4 minutes per side, until golden and heated through. Do not overcrowd the pan.

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   9. Remove the croquettes and drain them on paper towels for 1 minute.

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    10. Serve the croquettes hot with the pear and walnut pebre spooned over or on the side.