• Prep: 10 mins
  • Cook: 30 mins
  • 2 Servings

Cheesy croquettes with hot honey, garlic and chilli dipping sauce

Start cooking

Ingredients

For the potatoes

  • 500g Nanna Tate Potatoes (for best results, use medium to large potatoes for this dish)
  • 120g mature cheddar cheese, cut into cubes
  • 2 tbsp plain flour
  • Smoked paprika
  • 2 eggs, beaten
  • 75g panko breadcrumbs
  • 1L sunflower oil
  • Sea salt & black pepper

For the hot honey, garlic and chilli sauce

  • 200g honey
  • 1 tbsp crushed chilli flakes
  • 3 garlic cloves, peeled and crushed
  • 1 thumb sized piece of fresh ginger, grated

Let’s get cooking!

  • Step 1 of 5

    Boil or steam

    Peel, cut and boil the potatoes for 15-20 mins or until tender. Drain potatoes and let them steam dry for 5 minutes. Mash the potatoes with a pinch of salt and pepper. Put in the fridge to cool.

  • Step 2 of 5

    Shape ’em

    Once chilled take some mash and form into a ball about the size of a golf ball. Press and indent into the mash and put a cube of the cheese in the middle. Roll back to a golf ball shape so the cheese is covered.

  • Step 3 of 5

    Season & roll

    Mix the flour, paprika and seasoning together.

    Roll the potato balls in the flour, then dip in egg, then roll in the breadcrumbs. Pop in the freezer for at least 30 minutes to firm.

  • Step 4 of 5

    Frying time

    Heat the oil in a deep large pan, the oil should be about 5cm deep. Heat to 180oC, or until a piece of breadcrumb starts to sizzle when tested. Fry the potato croquettes in the hot oil for about 5 – 7 minutes, turn several times to brown evenly. Don’t overload the pan, cook in batches if needed.

  • Step 5 of 5

    Delish sauce

    For the sauce, add everything to a saucepan, cook on very low heat to infuse for 10 minutes (do not boil). Serve hot.

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