Bring the milk to the boil with salt, add the semolina and continue to boil briefly at a low temperature until a thick paste is formed.
Remove from the heat and cool. Toast the breadcrumbs in butter and stir into the semolina mixture. Pour in remaining ingredients in order and fold in well. Refrigerate the mixture for 1/2 hour. Roll everything together in starch flour, form into a roll (2 cm ø), cut into small pieces and shape them into finger-thick croquettes (6 cm). Freeze for approx. 15 min. Flour the croquettes, dredge in egg and roll in breadcrumbs. Bake in hot fat at 180 °C for 4 minutes, turning continuously, until golden brown.
These croquettes go well with salads or as a main dish with yogurt or garlic sauce.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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