STILTON CROQUETTES
Makes :
20
Preparation Time :
Cooking Time :
Preparation Method :
- Mash the potatoes until quite smooth. Work in the crumbled Stilton cheese, chopped egg and Worcestershire sauce. Add seasoning to taste.
- Divide the potato and cheese mixture into about 20 pieces and shape into small sausage or cork shapes, no longer than 2.5cm/1 in.
- Coat in flour, then dip into the beaten egg and coat evenly in breadcrumbs. Chill for about 30 minutes then deep fry, 7-8 at a time, in hot oil turning frequently until they are golden brown all over.
- Drain on kitchen paper, transfer to a serving dish and keep warm for up to 30 minutes. Serve with a dipping sauce.
INGREDIENTS
- 400 grams floury potatoes, cooked
- 100 grams creamy Stilton, crumbled
- 5 eggs, hard-boiled, peeled and chopped
- Few drops of Worcestershire sauce
- A little plain flour
- 2 eggs, beaten
- 4 tablespoon fine breadcrumbs
- Idhayam Mantra Peanut oil, for deep frying
- Salt and ground black pepper
- Dipping sauce, to serve
8 comments for “Stilton Croquettes”
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