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Triple-cheese croquettes with cranberry sauce

A collection of triple-cheese croquettes with cranberry sauce

Triple-cheese croquettes with cranberry sauce

Name: Triple-cheese croquettes with cranberry sauce
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 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; 180g fresh or frozen cranberries; 100g light brown soft sugar

Esther Clark

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Makes 25-27

More effort

Prep: 45 mins

Cook: 35 mins

plus 3 hrs chilling

A star rating of 5 out of 5.1 ratingRate

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Make the most of any leftover Christmas cheese with these croquettes. Once fried, they have a crisp shell and wonderfully oozy, melty middle

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (27)

kcal156
fat8g
saturates4g
carbs15g
sugars5g
fibre1g
protein5g
salt0.4g

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.

Recipe from Good Food magazine, December 2021

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