Cauliflower cheese croquettes

0
6

Makes around 15 (easily doubled)

 

2 large potatoes
Vegetable oil
200g cauliflower, chopped into florets
2 tbsp fresh chives, snipped
100g mature Cheddar, cut into small cubes
Salt and black pepper
2 eggs, beaten
100g plain flour
150g panko breadcrumbs

 

1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
2. Place the potatoes on a baking tray, rub each one with oil and prick all over with a fork. Bake for one hour or until soft in the centre when pierced with a knife. Cut each
potato in half and set aside to cool.
3. Once the potatoes are cool enough to handle, scoop out the insides and place in a large bowl.
4. Place the cauliflower in a saucepan and add about 1/2cm of boiling water from the kettle. Place over a medium-high heat, cover with a lid and steam the cauliflower for 8-10 minutes or until completely tender. Set aside to cool.
5. Mash the cauliflower with a fork and add to the potato mixture. Add the chives
and season generously with salt and black pepper. Stir to combine well. Add the cubes of cheese and gently toss to combine evenly.
6. Roll the mixture into evenly-sized sausage shapes – you should get around 15.
7. Place the flour in one shallow bowl, beat the eggs in a second and place the breadcrumbs in a third.
8. One at a time, roll the croquettes in the flour, then the egg, then the breadcrumbs, placing the coated croquettes on a plate. Once they’ve all been coated, place in the fridge for at least one hour or until you’re ready to cook.
9. Add some oil in a deep fryer, or pour into a large, heavy-based saucepan top a depth of 5cm and heat over a medium-high heat.
10. Deep fry the croquettes for 2-3 minutes or until golden, then use a slotted spoon to transfer to a plate lined with kitchen paper and drain briefly. Sprinkle with Irish sea salt
and serve immediately

 

Per croquette 182kcals, 10.8g fat (2.8g saturated), 4.6g carbs, 1g sugars, 4.6g protein, 1.8g fibre, 0.092g sodium