A croquette like no other, combining the humble Jersey Royal with sublime Stilton.

  • Serves: 12 people
  • Prep time: 20 minutes
  • Cooking time: 15 minutes
    • British

    Jersey Royal and Stilton Croquettes

    Recipe Information

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    500g Jersey Royal Potatoes

    100g blue stilton

    4g fresh parsley – finely chopped

    30g salted butter

    150g fresh breadcrumbs

    2 x large eggs

    Sea salt and black pepper

    Sunflower oil – to fry


    For the Aioli:

    300g Mayonnaise

    2 cloves of garlic, crushed

    1/4 lemon juice

    1/2tsp Dijon mustard

    Chopped chives


    Wipe the potatoes and chop into small chunks.

    Put potatoes into a saucepan, cover with cold water and season with salt, bring to the boil, cover and cook for 6 mins till tender.

    Drain well, add the butter, season with some black pepper and coarsely mash.

    Crumble over the blue stilton and the chopped parsley – mix well.

    Allow to cool then divide into 12 – 50g balls and roll them into sausage shapes.

    Add eggs into a bowl and whisk well.

    Dip the croquettes into the beaten eggs then into the breadcrumbs.

    Sauté them in some oil in a frying pan till browned.

    Do this in batches – keep the others warm while you cook the rest.

    Combine all ingredients for the aioli and add into a side dish for dipping,