There is something about biting into a croquette, that for me, is simply and utterly moreish. The crisp outer coating, the soft potato and then gooey cheese that simply screams “Yes, I’ll have another one please”
Healey's Cheddar Cheese and Potato croquettes
| Servings | Prep Time |
| 6-8 | 45mins |
| Cook Time | Passive Time |
| 1 3/4hrs | 2mins |
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Ingredients
- 3large potatoes
- 150grams Healeys cheddarcubed
- 80grams flour
- 3 eggsbeaten
- 100grams Panko crumbs
- 1tsp salt
- 1/2tsp white pepper
- vegetable oilfor frying
Instructions
- Pre-heat the oven to 180*C
- Bake the potatoes in their skins for 1 1/2 hours until soft, then scoop the flesh out into a bowl and mash until fine, season with salt and pepper, allow to cool, then place in the fridge for a further 15 minutes
- Take a cube of the Healeys cheddar and mould the potato around it to form a ball
- Place the flour on a plate, then roll the potato and cheese ball into the flour, dip it into the egg mix and lastly coat well in the Panko crumbs
- Heat the oil in a heavy based saucepan, when hot, fry the croquettes in batches until crisp and golden brown. carefully remove to a plate and drain on kitchen towel before serving. Serve immediately.
Recipe Notes
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