This recipe was created for us by Quickes Cheese and was originally posted on their website here.
These mature cheese potato croquettes are the perfect dish to serve as part of autumn tapas or as a side to winter supper. They're super crispy on the outside and soft, fluffy, cheesy, and with a hint of cheesy goodness and are incredible with a drizzle of our jalapeno jam, it creates a lovely warming dish.
Ingredients:
- X3 large potato peeled.
- 200g Quicke's Clothbound Mature cheddar finely grated
- Cornish Sea Salt and pepper for seasoning
- Jalapeno Jam
Method:
- Put the peeled potatoes in a saucepan and boil for 6 mins, you need them to still be uncooked in the middle.
- Drain and leave to cool for 10 mins or until cold enough to handle
- Coarsely grate the potato
- In a bowl add half of the Quicke's Mature cheese to the grated potato and season with Cornish salt and pepper.
- Mix until the grated cheese is evenly spread.
- Scoop up a tablespoon of mixture and squish together, shaping into a small cylinder. Put on a lined baking tray.
- Repeat until all the mixture is made into little cylinders.
- Lightly spray with oil and put in the oven for 20-25 mins (200C) until golden turning once halfway. Alternatively put in an air fryer and cook for 15 mins at 200 degrees.
- Once golden brown remove from the oven and place on a wooden board.
- Sprinkle the remaining cheese and drizzle the Jalapeno Jam over the top and serve immediately.
