1kg floury potatoes
salt and pepper
streaky bacon rashers, de-rinded and cut into narrow strips
2 tbsps chopped flat-leafed parsley
2 large eggs
125g fine fresh breadcrumbs
oil for frying
How to make it
Croquettes are often made with mozzarella, but traditional British croquettes used Lancashire cheese, so we’ve created this version using the wonderfully crumbly Shorrock’s Lancashire Bomb. Great as a starter served with Godminster Beetroot and Apple Chutney.
- Peel the potatoes and cut into large chunks. boil them in lightly salted water until tender, approx 15-20mins
- Drain the potatoes and return to the pan then mash over a low heat to dry them out
- Fry the bacon until brown and crisp
- Mix the bacon into the potato mash, crumbled cheese, butter and parsley. Season and leave to cool
- Separate the eggs into whites and yolks
- Once the mixture is cool add the egg yolks and mix
- Shape into golf-ball sized balls, approx 20
- Lightly whisk the egg whites in another bowl. Dip the potato balls into the egg white, then into the breadcrumbs, making sire to evenly coat the balls
- Arrange on a flat dish to chill until ready to fry
- Head the oil in a pan until very hot. Carefully lower the balls, a few at a time, into the oil, cooking for 2-3 minutes or until crisp and brown
- Drain on kitchen paper.
- Serve with Godminster Beetroot and Apple Chutney.