My wife and I happened to be talking about food we loved as a kid that you don't seem to get any more. We both remembered cheese & onion croquettes with great fondness. In my teens, they were always one of my favourites from our local chippy. We both thought it seems a shame that you can’t get them anymore. With this in mind I decided to recreate that taste but, in true Cooking Plumber style, I’ve tried to put my own spin on it.
It may take a bit of time to make these beauties but believe me, they are worth it. They freeze well and easily heat up in the oven too. Great with salad or as an accompaniment to your main course.
Makes 14 large croquettes
Ingredients
750g Peeled potatoes for mashing / 150g Onion finely diced
40g Butter / ½ tsp chilli flakes / ½ tsp garlic granules
1 tsp dried basil / 140g Grated mature cheese
200ml Full fat milk / ½ tsp Salt
For the coating
200g Plain flour / 2 eggs beaten
185g Bread crumbs / Oil for frying
Instructions
In a large pan, boil the potatoes for 15 to 20 minutes or until just soft enough to mash.
While you are waiting for the potatoes to boil, heat a small pan over a low to medium heat & melt the butter. Add the onions & chilli flakes & gently fry until light brown. Turn off the heat & mix in the garlic granules & dried basil. Set to one side until needed.
Drain & mash the potatoes when ready. Add the cheese & mix well. Slowly mix in the milk & mash again. Add the salt & onion mixture. Mix into the potatoes. Move to one side to cool down enough to be able to shape with your hands.
While you are waiting, it's a good time to set up a little production line to assist in the next stage. Place the flour on a plate, followed by the beaten eggs in a small bowl for dipping. On the end, have a small bowl of breadcrumbs for the final stage of assembly - plus a plate for the pre-frying stage.
Once the smooth mash mix is cool enough to handle, scoop out a good handful (about a 1/3 of a cup) & shape into a small sausage. Dip first into the flour. Next into the egg ensuring it is well coated & then into the breadcrumbs. Repeat until they are all ready for the next stage.
In a large deep pan or deep fat fryer, heat the oil to 180ºC. Using a slotted spoon, place one croquette at a time or by placing some in a frying basket gently lower into the hot heat & fry until light brown. Remove & place on a plate with kitchen paper & allow to drain. Repeat the process until they are all done.
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