Crunchy croquettes
with cumin & water melon


150 g Feta cheese, crumbled
150 g ricotta cheese
1 tbsp roasted cumin, crushed
1 tbsp chopped marjoram
1 egg, lightly beaten
Salt & pepper

100 g all-purpose flour
2 eggs, lightly beaten
200 g phyllo dough, raw, roughly chopped
Sunflower oil for frying

½ cup fresh watermelon juice
1 tbsp freshly squeezed lime juice
1 tbsp white wine vinegar
2 tsp honey
¼ cup olive oil
Salt & pepper

600 g watermelon cut in small cubes, seeds removed
1 tbsp black sesame
1 tbsp fresh cilantro, chopped


For the croquettes
In a bowl, place feta, ricotta, cumin, marjoram, eggs, salt, pepper and mix well with a wooden spatula. Mold the mixture into small balls and set aside.

Prepare the vinaigrette by placing all ingredients in a jar. Cover and shake vigorously.

Dip the cheese balls, one by one, in the flour, then in the eggs and finally in the shredded fillo. Roll the balls in the shredded fillo until they are completely covered. Heat the sunflower oil in a deep frying pan and fry the croquettes for 2-3 minutes on each side until lightly browned.

For serving
Scatter the watermelon cubes on a platter and drizzle with the vinaigrette. Then scatter the croquettes on the same platter and sprinkle with sesame seeds and cilantro.

For 1 cup of watermelon juice, you will need about 2½ cups of diced watermelon. To make the juice, cut the flesh of a watermelon into small pieces. Place the watermelon pieces into a strainer, set over a deep bowl and stir the watermelon for 10 minutes, occasionally pressing the watermelon against the strainer with a spoon to help release the juice. Strain the juice before using.