- ½ cauliflower, chopped into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 6 tbsp plain flour
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 50g strong cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 50g dried breadcrumbs (see tip)
- 25g parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- oil, for deep frying and brushing
Put the cauliflower florets into a large saucepan and cover with boiling water. Bring up to the boil and cook for 5 mins or until tender. Drain really well then allow to cool. Once cold enough to handle chop them up into small pieces and set aside.
Pour the milk into a saucepan with half the flour and add the butter. Whisk together and slowly bring to the boil mixing all the time, until smooth and thick. Add the cooked cauliflower and the cheddar and mix well and season to taste with salt and pepper. Leave to cool in the pan.
Once the cauliflower mixture has cooled spread it out on a large sheet of oiled cling film. Roll into a long sausage shape and wrap tightly in the cling film. Chill in the fridge for at least an hour or overnight.
Tip the remaining flour onto a plate and season with salt and pepper. On another plate mix together the breadcrumbs and the parmesan then put the bowl of beaten egg next to it. Unwrap the cauliflower filling and cut or pinch off 12 short lengths and roll into small sausage shapes to form the inside of the croquettes – it’s a good idea to put a little oil on your hands as the mixture is quite sticky. Put each one into the flour first and roll them to coat. Next dip them in the egg followed by the parmesan crumbs. Half-fill a medium sized saucepan with the oil and heat until the oil reaches 180C (you can also do this in a deep-fat fryer). If you can’t measure the temperature, a piece of bread should sizzle and turn golden in 15-20 seconds.
Deep fry 3 or 4 croquettes at a time in the oil, lifting out once golden brown using a slotted spoon. Leave them to drain on a plate lined with kitchen paper until all the croquettes are fried.
BreadcrumbsWe used coarse dried breadcrumbs, panko breadcrumbs also work well. If you can only get the very fine breadcrumbs you will need an extra egg and double the amount of breadcrumbs so that you can repeat the egg and breadcrumb step for a second time, to ensure the croquettes are well coated.