Instructions:

1. In a saucepan set over medium heat, melt butter. Cook onion for 3 to 5 minutes or until tender. Sprinkle 1/2 cup (125 mL) flour over top. Cook for 1 to 2 minutes or until smooth.
2. Slowly stir in milk. Cook, stirring constantly, until starting to boil. Cook for 3 to 5 minutes or until thickened. Stir in mustard, salt,pepper, nutmeg and cloves. Reduce heat to low; stir in cheese until melted and smooth.
3. In small heatproof bowl or me asuring cup, whisk egg yolks. Stir in 1/4 cup (60 mL) hot cheese mixture. Return to saucepan; cook, stirring, for 2 to 3 minutes or until blended and thickened. Let cool to room temperature.
4. Cover and refrigerate for 4 to 6 hours or until completely chilled and firm.
5. In a shallow bowl, combine breadcrumbs and pecans. Place remaining flour in separate shallow bowl. Lightly beat eggs in separate shallow bowl; set aside.
6. Shape chilled cheese mixture into twelve 1/2 – inch (1 cm) thick patties. Dredge in flour , dip in beaten egg and coat in bread crumb mixture.
7. Preheat air fryer to 400°F (200°C), according to manufacturer’s instructions. In batches, place cheese patties in the air-fryer basket, drizzling each batch with 1 tbsp (15 mL) oil. Air-fry patties, turning halfway through cooking time, for 7 to 9 minutes or until golden brown.
8. Meanwhile, in a small saucepan set over medium heat, heat tomato sauce until starting to boil. Stir in harissa paste. Reduce heat to low; cook for 3 to 5 minutes or until heated through.
9. Serve cheese patties with tomato sauce mixture.

Tips:

• Instead of tomato sauce, try serving with your favourite salsa or pesto.
• Try heating vegetable oil in skillet set over medium heat; shallow-fry cheese patties for 2 to 3 minutes per side or until golden brown.