Name: Davidstow Cheese and Leek Croquettes
Prep time: PT20MUTES
Total time: PT30MUTES
Yield: 2-4
Ingredients: 150g 12 month Davidstow Cheddar, grated; 4 potatoes, peeled, chopped and mashed; 1 leek, finely sliced; 50g butter; 1 tbsp wholegrain mustard; Pinch of salt and pepper; 2 tbsp plain flour; 3 beaten eggs; 100g breadcrumbs; Vegetable oil for frying

Prep Time

20 minutes
Cook Time

30 minutes
Servings

2-4

Davidstow Cheese and Leek Croquettes

Often you will find that you have leftover bread at the end of the week. This recipe provides yesterday’s bread with a second lease of life, to coat our rich cheese croquettes. They are perfect as a starter or lunchtime meal and the leek balances the mature aged cheddar and creamy mashed potato. Serve with salad and mustard mayonnaise.

Recipe skill level: Easy.

Ingredients

150g 12 month Davidstow Cheddar, grated
4 potatoes, peeled, chopped and mashed
1 leek, finely sliced
50g butter
1 tbsp wholegrain mustard
Pinch of salt and pepper
2 tbsp plain flour
3 beaten eggs
100g breadcrumbs
Vegetable oil for frying

Directions

Soften your chopped leeks in butter for 5-10 mins and then add in your mustard, seasoning, and grated cheese. Stir for 2-3 minutes and then remove from the heat.
Combine with cooled mashed potato and form into 12-16 croquettes.
Then roll your croquettes in plain flour and dip them in beaten egg. Transfer to a bowl with breadcrumbs to coat them.
Once you’ve coated all your cheesy croquettes preheat your veg oil to 180˚C and fry each croquette for 3-4 mins until golden brown.
Serve with mustard mayo and salad.

Other Recommended Recipes

Discover

Prep Time
10 minutes
Cook Time
50 minutes

Davidstow mushroom & cheddar risotto

Elevate a humble mushroom risotto by adding mature Cornish cheddar instead of Parmesan. The aged cheese works wonderfully to make a creamy, nutty flavoured risotto; base garnished with fried King oyster mushrooms, lemon and asparagus.

Prep Time
10 minutes
Cook Time
10 minutes

Davidstow Cornish Rarebit

This is the ultimate grilled cheese recipe with a Cornish twist on the traditional rarebit. We’ve used a bottle of local Doombar and some wholegrain mustard to complement our Classic 12 month cheddar.

Davidstow wild garlic frittata

A true taste of spring that makes the perfect light lunch. Cooked with mature aged 12-month-old Davidstow cheddar this frittata works really well with grassy flavoured asparagus, pungent wild garlic and earthy new potatoes.