Triple-cheese croquettes with cranberry sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus 3 hrs chilling
- More effort
- Makes 25-27
Ingredients
- 50g butter
- 2 banana shallots, finely chopped
- 80g plain flour
- 450ml whole milk
- pinch of cayenne pepper
- 70g manchego, grated
- 50g cheddar
- 50g parmesan or vegetarian hard cheese
- 4 large eggs, lightly beaten
- 300g panko breadcrumbs
- vegetable oil, for deep frying
For the cranberry sauce
- 180g fresh or frozen cranberries
- 100g light brown soft sugar
Method
- STEP 1
Heat the butter in a saucepan. Tip in the shallots and fry gently for 10-12 mins until translucent. Stir through the flour to make a thick paste. Warm the milk gently in a separate pan until steaming, then gradually whisk the milk into the floury paste to make a thick sauce. Add the cayenne, three cheeses and a pinch of salt. Pour the mix into a baking tray and set aside to cool for 30 mins, then cover and chill for at least 3 hrs or overnight.
- STEP 2
For the sauce, tip the cranberries into a pan with the sugar and 100ml water, and simmer for 10-15 mins until the cranberries break down. Season to taste. Once chilled, loosen with a splash of water if the cranberry sauce is too thick.
- STEP 3
With wet hands, roll the cheese mixture into walnut-sized balls. Put the beaten egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the balls in the egg, then the crumbs, making sure each one is well coated. Repeat once more so they’re coated in two layers of each.
- STEP 4
Pour the oil into a large saucepan until it’s a third full, and heat to 175C, or until a cube of bread browns in 30 seconds. Carefully fry the croquettes in batches for 2-3 mins until golden. (If the oil is too hot, they will darken on the outside before the inside is hot.) Use a slotted spoon to transfer to a plate lined with kitchen paper. Leave to drain for a few minutes, then serve with the cranberry sauce.