Cheesy croquettes with hot honey, garlic & chilli dipping sauce
Crispy, cheesy bites with a fiery-sweet kick. Recipe and image courtesy of Nanna Tate, nannatate.com
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
plus chilling
Serves: 2
Ingredients
- 500g Nanna Tate potatoes
- 120g mature cheddar cheese (cubed)
- 2 tbsp plain flour
- 1 tsp smoked paprika
- 2 eggs (beaten)
- 75g panko breadcrumbs
- 1l sunflower oil
- Sea salt and black pepper
- 200g honey
- 1 tbsp crushed chilli flakes
- 3 garlic cloves (peeled and crushed)
- 1 thumb sized piece of ginger (grated)
Method
Step 1
Peel and cut the potatoes, then boil for 15-20 minutes. Drain and steam-dry for 5 minutes. Mash with a pinch of salt and pepper, then chill in the fridge.
Step 2
Once cool, take spoonfuls of mash and shape into golf balls. Press a cube of cheese into the centre of each and reshape to seal.
Step 3
Mix the flour, smoked paprika, salt, and pepper. Roll the potato balls in flour, then egg, then breadcrumbs. Freeze for at least 30 minutes to firm up.
Step 4
Heat 5cm oil in a deep pan to 180°C (or until a breadcrumb sizzles). Fry croquettes in batches for 5-7 minutes, turning until golden brown.
Step 5
Combine all the sauce ingredients in a pan. Simmer gently on low heat for 10 minutes – don’t boil. Serve warm with the croquettes.
