Nowadays my weekly menu is devised on bases a little like this; is it something that we can all eat, does it deliver on the ‘rainbow factor’, does it taste good, is it quick to make and can we cook it together? The latter is important because there are repeated demonstrations of my little boy’s best manners when he wants to get involved, ‘mammap please may I help you, it will be educational for me’.
Today the answer was, ‘yes of course’ and oh my, the croquettes smell incredible; pillows of lightly sweet potato and mellow cauliflower with a subtle aniseed like flavour from the fennel seeds and most importantly, the creamy and oozy cheese. I generally love anything with a crunch and there is most certainly an magnificent sense of pleasure in the crisp shell giving way to steaming hot and moist, cheesy filling.
I know this sounds a little bizarre but I got that sense of eating chips on a cool walk home with my dad when I was a child, or in Brighton with my husband (before kiddo was born)…sitting in the car and listening to the radio and watching the waves. Except these croquettes have that ‘special’ factor.
Wyke Farm cheese asked me to try their cheddar and I found that the bold but not overpowering flavour really works well with delicately sweet and moist flavours of cauliflower and potato. Its creamy, oozy and yet gentle enough to balance the dish.
Make sure to bake the potatoes and steam the cauliflower and avoid the temptation to boil them; boiling them will leave them wet and overly moist. You can spice the croquettes up more if you like and I have used panko breadcrumbs for what I feel is a deeper crunch but you don’t have to, the croquettes still taste great with standard breadcrumbs. I served them with harissa, but I like them with a red pepper ketchup too!
for the full recipe please visit the Great British chefs page here