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    Goat's cheese flautas

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    Goat's cheese flautas

    Sweet potato and spinach complement the goats cheese

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 24


    • 400g sweet potato, peeled and cut into chunks
    • 25g butter
    • 400g spinach
    • 400g feta cheese
    • 300g soft goat’s cheese
    • 1½ tsp cajun seasoning
    • 1 tbsp smoked paprika
    • 12 corn tortillas
    • 1 litre vegetable oil, for frying


    1. Cook the sweet potato in salted boiling water until tender. Drain, mash and leave to cool.
    2. Meanwhile, melt the butter in a frying pan and fry the spinach until wilted. Leave to cool, then squeeze dry and chop. Crumble the cheeses into a large bowl, then mix in the sweet potato, spinach and the spices. Season.
    3. Put 3 tbsp mixture just to the left of the centre of each tortilla, then roll up. Cut each rolled tortilla in 2 and secure with a cocktail stick at the base of each half.
    4. Heat the oil to 180C (or until a cube of bread fl oats and turns golden in 30 seconds). Fry the flautas, in batches, for 2–3 minutes until they just start to take on colour and the cheese begins to melt. Remove and place on a plate lined with kitchen paper. Repeat for the rest. Serve warm or at room temperature.

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    Drinks recommendation

    The crisp citrus feel of the Domäne Wachau Grüner Veltliner from Austria will work wonderfully with the goat’s cheese.
    Bin number: 396509


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