In a bowl mix together the cheese, egg, semolina and salt till well combined, and firm to the touch. Add more semolina if you feel it is required.
Allow to rest for two hours, covered & in the fridge, to firm up.
In the meantime, heat the coconut oil, and fry off the breadcrumbs till golden brown.
After rest time, roll the gomboc mixture into balls.
Heat a pot of salted water to boiling point, and drop the ball in till they resurface, and are cooked, which will take a few minutes.
Remove from the pot, strain, then roll in the breadcrumbs, and serve with salt & lemon, or sweet with honey & lemon.

Download