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A collection of triple-cheese croquettes with cranberry sauce

Triple-cheese croquettes with cranberry sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 3 hrs chilling
  • More effort
  • Makes 25-27

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

Nutrition: Per serving (27)
NutrientUnit
kcal156
fat8g
saturates4g
carbs15g
sugars5g
fibre1g
protein5g
salt0.4g
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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

For the cranberry sauce

  • 180g fresh or frozen cranberries
  • 100g light brown soft sugar

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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