I love croquettes, the crunchy golden outside and a smooth creamy filling is so yummy. These are a mix of 2 different types of croquettes, as you normally only make either potato or cheese sauce based croquettes. These are cheesey and full of flavour. Serve with a red pepper hummus.
Mash cauliflower and potato.
Cook bacon in butter until slightly caramelised.
Add flour and cook stirring constantly.
Add milk slowly, mixing well between each addition as that will help it from being lumpy.
Once all the milk has been added and is smooth pour into a bowl and leave to cool slightly.
Fold in the cheese, potato and cauliflower.
Lay out a piece of plastic wrap and pour a thin line of mixture along the bottom edge of the plastic wrap. Roll up tightly and form a tight roll. Tie off the ends and Place in the freezer until frozen.
Cut it 5cm long pieces. Roll in egg and bread crumbs.
Fry in batches until golden brown.
Cheese, Bacon and Cauliflower Croquettes
75g butter
75g flour
350ml cream
½ cup finely grated parmesan cheese
1 cup mashed Potato
¾ cup cauliflower florets, cooked until softened and mashed
2 rashers streaky bacon, diced
2 cups panko breadcrumbs
2 eggs, whisked
Oil for frying
Salt and pepper to taste
Melt the butter in a saucepan over a medium heat. Add in the bacon and cook until slightly caramelised, stirring occasionally to stop it from sticking.
Add flour and cook for 1 minute while stirring constantly. Slowly add the milk, mixing well before each addition as this will help get rid of any lumps. Keep adding milk until all is added and mixture is smooth.
Pour into a bowl and set aside to cool for 10 minutes. Once cooled slightly, fold in the potato, cauliflower and parmesan until well combined.
Lay out a large piece of plastic wrap and pour a log shape along the bottom of the plastic wrap. Roll up tightly and tie off the end. You may have to make 3-4. Place in freezer until frozen. Remove from the freezer and cut into 5cm long pieces. Place back in the freezer until ready to use.
Set up a crumbing station by having eggs in one bowl and then breadcrumbs in another. Remove croquettes from freezer and roll in egg then into the breadcrumbs, making sure they are well coated. Once all croquettes are crumbed place back on a lined tray and back in the freezer until ready to fry.
Heat oil to 180c in a deep fryer or saucepan.
Fry croquettes in batches until golden brown, about 3 minutes. Drain on paper towels and severe immediately. Serve with hummus.
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