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Cream cheese fingers:
Berry dipping sauce*:
Cream cheese fingers:
Cut the cream cheese into 14 fingers.
Dip into beaten eggs and then into breadcrumbs. Repeat and then refrigerate for 30 minutes.
Heat oil about 2 cm deep. Fry in hot oil until golden.
Remove carefully from the oil using a slotted spoon. Drain on absorbent paper to absorb excess oil.
Berry dipping sauce*:
Mix the jam and the lemon juice together. Thin down with a little water if too thick.
Serve warm with cream cheese fingers and lime or lemon wedges.
*Can also be served with sweet chilli sauce as a dipping sauce.
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