Home
Recipes
Smoked cheddar & chilli jam croquettes

A collection of smoked cheddar & chilli jam croquettes

Smoked cheddar & chilli jam croquettes

Name: Smoked cheddar & chilli jam croquettes
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 600g Maris Piper or King Edward potatoes peeled and quartered; 50g butter; large pinch of cayenne pepper; 75g plain flour; 2 eggs beaten; 100g panko breadcrumbs; 1 1/2 tbsp sweet chilli jam plus extra to serve; 80g smoked vegetarian cheddar cut into 16 small cubes; sunflower or vegetable oil for frying

Sophie Godwin – Cookery writer

Save recipe

Serves 16

Easy

Prep: 35 mins

Cook: 35 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Present party guests with these delicious croquettes filled with vegetarian smoked cheddar and chilli jam. They're perfect canapés for a celebration

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chicory cups with avocado & pink grapefruit salsa

A star rating of 4 out of 5.1 rating

Brie & cranberry filo parcels

A star rating of 4.1 out of 5.10 ratings

Dark chocolate, ginger & pistachio squares

A star rating of 3 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

600g Maris Piper or King Edward potatoes

peeled and quartered
50g butter
large pinch of cayenne pepper
75g plain flour
2 eggs

beaten
100g panko breadcrumbs
1 1/2 tbsp sweet chilli jam

plus extra to serve
80g smoked vegetarian cheddar

cut into 16 small cubes
sunflower or vegetable oil

for frying

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal140
fat8g
saturates3g
carbs14g
sugars0.4g
fibre1g
protein4g
salt0.3g

Method

step 1

Tip the potatoes into a medium saucepan of cold water, season well with salt and bring to the boil. Once boiling, cook for 15 mins until the potatoes can be easily pierced with the tip of a knife. Drain, steam-dry for a couple of minutes, then mash with the butter and cayenne. Season to taste and leave to cool a little.
step 2

While the mash cools, tip the flour into one bowl and season well, then tip the egg into another bowl and the breadcrumbs into a third. Line a baking tray with baking parchment.
step 3

Flatten about 1 tbsp mash into an oval in the palm of your hand. Dot a bit of the chilli jam into the centre, top with a cube of cheese, then form the mash around the filling to encase it. Place on the tray and repeat with the remaining ingredients.
step 4

Coat the croquettes in the flour, then the egg and breadcrumbs, then return to the tray. Will keep, covered in the fridge, for up to a day or frozen for up to three months.
step 5

Line a second baking tray with kitchen paper. Fill a small saucepan no more than two-thirds full with oil and heat to 180C or until a cube of bread browns in 20 seconds once dropped in. Fry the croquettes in batches for 1-2 mins (or 2-3 mins from frozen) until deep golden and crisp. Drain on the kitchen-paper-lined tray, sprinkle with salt, then keep warm in a low oven while you cook the rest. Serve with extra sweet chilli jam for dipping.

Recipe from Good Food magazine, Vegetarian Christmas 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now