Potato and chilli cheese croquettes


with a fresh salad and a honey

raspberry vinegar dressing

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These morish little croquettes make such a nice start to a dinner party or even for Sunday lunch. They are stuffed with Castello double cream chilli cheese (so they are oozy and gooey when you cut them open!), they have just the right amount of spice and the fresh salad with the tangy dressing balances it all out so well. This particular cheese works so well in croquettes because of the delicious fusion of their mild and buttery Castello Double Cream as well as spicy red jalapeno flakes. The croquettes can be made up to a day in advance - just keep covered in the fridge until you are ready to cook.

Makes: 12 | Serves 6 as an entree with 2 per person 
Time: Preparation 40 minutes | Cooling 30 minutes | Cooking 20 minutes 

For the croquettes 
1kg (3 large) Agria potatoes 
2 large cloves garlic, crushed 
30g butter, cubed
2 teaspoons salt
1/2 teaspoon pepper 
1/3 cup milk
1 handful flat leaf parsley, finely chopped  
1 large red chilli, finely diced
1 free-range egg
1x 150g packet Castello double cream chilli cheese 
+ canola oil to fry 

1/2 cup flour 
3 free-range eggs beaten 
1/2 packet panko breadcrumbs 

For the honey raspberry vinegar dressing 
1/3 cup olive oil 
1/4 cup raspberry red wine vinegar (or your favourite vinegar) 
1 teaspoon mustard (wholegrain or dijon) 
1 teaspoon honey 
Salt and pepper 

For the salad 
A mixture of your favourite salad ingredients. I used baby butter lettuce, kale, radicchio, watermelon radish and walnuts 

To serve
Runny honey over the croquettes (optional) 


Peel and dice the potatoes and put into a large pot and cover with water. Bring to the boil and salt. Boil for around 15 minutes or until just cooked - overcooked and they will retain too much water and make the croquettes mushy. Drain the cooked potatoes and put them back into the pot with the crushed garlic, butter, salt and pepper. Put the lid on and return the pot to the element (turned off) so that the potatoes dry out slightly and the butter melts with the residual heat. Sit for a minute or two, then add the milk and mash well. Chill the mash so that the croquettes hold their shape better. 

While the mashed potatoes are cooling, cut the cheese into smallish pieces ready for stuffing. Get three bowls ready for the coating stage - one for the flour, one with the beaten eggs and one with the breadcrumbs. Line a baking tray with baking paper and set aside then preheat your oil for cooking in a large pot over a low heat. 

When the mashed potato is cooled, add the parsley, chopped chilli and the egg, then mix well. With damp hands, scoop out a 1/4 cup of the potato mixture and push it slightly flat in the palm of your hands, then add as much cheese as you can into the centre (making sure you have enough to stuff 12). Shape into croquettes making sure you completely cover the cheese with the potato otherwise, the cheese will come out during cooking. Dust in flour, then the beaten egg and finally the breadcrumbs. They can be a little fiddly to shape, but just ensure you keep your hands clean and slightly damp when shaping. You can then perfect the shape of them once they are at the breadcrumbed stage...when they have a dry coating the croquettes are much easier to handle. Place the croquettes on the lined baking tray and repeat until they are all shaped. 

When ready to cook, test the oil is ready for frying which should be around 190°C (375°F), checking with a candy thermometer if you have one. If you don’t have a thermometer, you can test if the oil is ready by dipping the handle of a wooden spoon into the oil. If the oil starts bubbling around the handle steadily (not too vigorously or too slowly) it's ready. Adjust the heat if needed.

Cook 4-5 croquettes at a time ensuring you do not cook too many at once or it will lower the temperature of the oil. Fry until they are golden brown, ensuring you check them a few times during cooking to make sure they are not sticking to the bottom of the pot, or together. Once done, remove and drain on paper towels. 

For the dressing, shake all of the ingredients together well in a jar. Taste and adjust seasoning/flavours if needed. Prepare the salad in a bowl, then dress with a little of the dressing, just enough to coat the leaves lightly and set aside. 

To serve, place a handful of the salad into large bowls alongside two croquettes. Drizzle the croquettes with honey (if using), and eat immediately.