Jersey Royal & Stilton Croquettes

Recipe

Serves: 12 | Prep time: 20 minutes | Cooking time: 15 minutes

Fusion | Side

Ingredients

• 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

Method

1. Wipe the potatoes and chop into small chunks
2. 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
3. Drain well, add the butter, season with some black pepper and coarsely mash
4. Crumble over the blue stilton and the chopped parsley – mix well
5. Allow to cool then divide into 12 – 50g balls and roll them into sausage shapes
6. Add eggs into a bowl and whisk well
7. Dip the croquettes into the beaten eggs then into the breadcrumbs
8. Sauté them in some oil in a frying pan till browned
9. Do this in batches – keep the others warm while you cook the rest  
10. Combine all ingredients for the aioli and add into a side dish for dipping