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

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.

Prep Time

20 minutes
Cook Time

30 minutes
Servings

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

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.

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