Breaded Goat's Cheese Recipe with Beetroot and Ginger Chutney

Breaded goat’s cheese stuffed with beetroot and ginger chutney

  • serves 4 as a starter
  • Easy

For all you goat's cheese lovers out there, this is next-level goodness. The crunchiness of the breadcrumbs works wonders with the melting middle and the sweetness of the chutney to create the perfect flavour combination



  • goat's cheese crottins 4, whole
  • lidl deluxe beetroot and ginger chutney 4 tsp
  • dried breadcrumbs 200g
  • thyme a few leaves
  • plain flour 3 tbsp, seasoned
  • eggs 2, beaten
  • vegetable oil for frying
  • watercress 4 handfuls, dressed to serve


  • Step 1

    Carefully slice the rind from the top and bottom of each cheese and discard,  then halve the cheeses horizontally. Put a spoonful of beetroot chutney on one half, then sandwich the cheese together again. Chill for 15 minutes.

  • Step 2

    Mix the breadcrumbs with the thyme. Dust the goat’s cheeses in the flour, dip in the egg, then roll in breadcrumbs. Repeat the egg and breadcrumb layers, then chill for 20 minutes to set.

  • Step 3

    Fill a pan 1/3 full with oil and heat to 180C, or until a cube of bread browns in 30 seconds. Deep-fry each cheese for about 3 minutes, or until golden and crisp. Serve with dressed watercress

Goat’s cheese and beetroot is a great flavour pairing, but don’t save this deep red, spicy chutney for the cheeseboard, it works brilliantly as a surprise filling for breaded, deep-fried crottins – add a handful of leaves and you’ve got an elegant starter. Lidl, £1.39

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Nutritional Information

  • Kcals 557
  • Fat 29g
  • Saturates 12.1g
  • Carbs 51g
  • Sugars 4.4g
  • Fibre 0.7g
  • Protein 22.6g
  • Salt 1.54g