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16

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Stove

Ingredients


Croquettes:
15 ml oil
100 g rindless streaky bacon, sliced
750 ml potatoes, cooked & mashed
60 ml cake flour
Salt & freshly ground black pepper to taste
100 g LANCEWOOD® 12 months Mature White Cheddar, cut into 1 cm cubes

Variation
Shrimp, spring onion & chives croquettes:
750 ml mashed potatoes
230 g LANCEWOOD® Spring Onion & Chives Cream cheese
180 ml shrimps or prawns, cooked & chopped
125 ml cake flour
5 ml lemon juice
Salt & freshly ground black pepper to taste

To coat & fry:
125 ml cake flour
2 eggs, beaten with 30 ml milk
250 ml breadcrumbs
Oil for deep frying

Sticky caramelised onion & mustard dip:
30 ml oil
1 large onion, chopped
125 ml brown sugar
30 ml wholegrain mustard
30 ml brown grape vinegar
5 ml fresh thyme leaves
Salt & freshly ground black pepper to taste

Method


Croquettes:
Heat the oil and fry the bacon until crispy and golden. Add to the mashed potatoes together with the flour and season to taste.

Shape mashed potato mixture into small balls. Flatten balls in the palm of your hand and place a cheese cube on top. Shape back into a ball around the cheese.

Variation
Shrimp, spring onion & chives croquettes:

Mix the potatoes with the cream cheese, shrimps or prawns, flour and lemon juice and season to taste. Shape mashed potato mixture into small balls.

To coat & fry:
Dip the balls into the flour, then into the egg and then into the breadcrumbs. Refrigerate for 30 minutes.

Deep fry in medium hot oil until golden. Remove from the oil with a slotted spoon and drain on kitchen paper to absorb the extra oil.

Sticky caramelised onion & mustard dip:
Heat the oil and fry the onions until golden and soft. Add the sugar and stir until melted. Add the mustard, vinegar and thyme and simmer over low heat until thick.

Serve the croquettes with the sticky caramelised onion & mustard dip.

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Mature Cheddar

Mature Cheddar

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Spring Onion & Chives Cream Cheese

Spring Onion & Chives Cream Cheese

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