1. pour milk into a saucepan and add celery, onion, bay leaf spice and cloves. bring to the boil, remove from heat and let rest for 15 minutes.
2. Drain into another saucepan, bring to a boil and stir in semolina throughout. Reduce heat and simmer on low for 5 min. until mixture is thickened. Stir occasionally to avoid scorching. 3.
Remove saucepan from heat. Add cheese, mustard and seasonings to form. Form into a greased baking dish and cool.
4. for the chutney, put all the ingredients in a saucepan, bring to a boil, cover and simmer gently for 20 min until everything is soft together. Cool.
5. put flour, egg and breadcrumbs on separate plates. Divide cooled semolina mixture into 8 portions and shape into 6 cm round patties by hand. Dust hands with flour if necessary.
Turn 6. lightly in flour, then in egg, and finally in bread crumbs on other side. Heat oil in a large skillet and gently toast fritters 3-4 minutes on each side until golden brown. Place on paper towels to drain. Garnish with celery leaves and serve on the spot with apple chutney and coleslaw.
Serve fruity homemade apple chutney with these delicious cheese fritters, based on a gnocchi recipe.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!