Aubergine and mozzarella croquettes with sherry-glazed vegetables

Preparation info
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By Paul Gayler

Published 2006

  • About

The use of Japanese-style breadcrumbs called panko to coat the aubergine rolls gives this dish a real crispiness when fried. By adding honey to them they obtain a wonderful golden colour, an idea I learnt from a great chef and friend, Peter Gordon. Panko are available from oriental stores, although fresh white breadcrumbs can be used instead. I often serve this dish with garlic mayonnaise (aioli - see PG TIPS) to be passed around the table.