Date posted: 30/10/2023

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

  • Serves 1
Votes: 0 Average: 0


Philadelphia Original 100g
Cranberry sauce 10g
Dried cranberry, finely chopped 15g
Breadcrumbs 1 tbsp
Parmesan, grated 60g
For the pesto
Rocket 50g
Extra virgin olive oil 180g
Hazelnuts, blanched 60g
Basil leaves 10
For the crumbing mix
Everyday Favourites free range eggs 2
Everyday Favourites plain flour 100g
Panko breadcrumbs 100g
For the dressing
Pickled radish 1
Shaves of Parmesan
Rocket for serving 25g


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.
Back to Top