Cranberry and Philly “bon-bon”, rocket and hazelnut pesto

Method Print recipe

The page that you are currently reading is an ad feature

1. Mix the Philadelphia with the cranberry sauce, chopped cranberries, breadcrumbs and 10g of grated parmesan, season and chill this mixture down for a minimum of 1 hour.
2. Whilst chilling make the pesto by combining rocket, extra virgin olive oil, hazelnuts, the rest of the grated parmesan and basil.
3. Blend this until thoroughly combined and season.
4. Make the crumbing mix by whisking the eggs until smooth, put the flour in another container and the breadcrumbs in another.
5. Divide the Philly mix into three balls, drop them into the flour, eggs and breadcrumbs in that order.
6. Deep fry the balls until crispy and hot.
7. To plate the dish, spoon out three dots of pesto, place the balls on top.
8. Dress the remaining rocket with the reserved pesto and dress this around the cheese balls.
9. Finally, add 1 slice of radish on top of each ball, finish with shaved Parmesan.