2 bananas, peeled
Salt and freshly ground black pepper
2 cloves garlic, peeled
200 g smooth chêvre cheese
50 g fresh breadcrumbs
2 tablespoons chopped parsley
2 spring onions, finely chopped
2 tablespoons chopped basil
Toasted breadcrumbs for coating
Oil for frying
5 tablespoons cranberry sauce
Juice and finely grated rind of 1 orange
Peeled segments from 1 large orange
1 banana, peeled and sliced
Basil sprigs to garnish

Put the bananas into a processor or blender with seasoning to taste, garlic and chêvre; process until smooth. Mix the banana and cheese purée with the breadcrumbs, parsley, spring onions and basil. Chill mixture until firm enough to shape. Mould the mixture into 8 croquette shapes and coat with toasted breadcrumbs. Chill for 30 minutes. Shallow fry the croquettes in a little hot oil until crisp and golden on all sides. Drain thoroughly. Meanwhile, heat the cranberry sauce with orange juice and rind. Stir in orange segments and sliced banana. Serve the hot croquettes accompanied by the sauce, and garnished with basil.

To reduce the calories considerably, you can use a low fat cheese in place of the chêvre.