Cauliflower, potato, fennel and chilli cheese croquettes

Makes 14
1 hour 15 minutes

Ingredients

Cauliflower croquettes

  • 2 baking potatoes
  • 175g of cauliflower florets
  • 100g of mature cheddar, cut into cubes
  • 2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 tsp chilli flakes
  • salt, to taste
  • 2 pinches of black pepper
  • 2 eggs, beaten
  • 50g of plain flour, you may need extra
  • Panko breadcrumbs
  • vegetable oil, for frying

Method

1
Preheat an oven to 190°C/gas mark 5
2
Place the potatoes on a baking tray, prick a few times with a fork then place in the oven for about 1 hour, or until fluffy and cooked through
3
When the potatoes are cool enough to handle, scoop out the insides and place in a large bowl
4
Place the cauliflower in a steamer basket set over water and steam for 7–10 minutes or until tender, then leave to cool. Mash the cauliflower lightly with a fork and add it to the potato mixture
5
Sprinkle in the fennel seeds, cumin seeds, chilli, salt and black pepper and mix well. Add the cubes of cheese and gently toss the mixture until evenly combined
6
Make even sized ‘sausages’ with the croquette mixture, then roll and coat them in plain flour, then the egg and finally coat the panko breadcrumbs. I made about 14 croquettes from this quantity of ingredients
7
Place the croquettes in the fridge to chill and set for 30–60 minutes. When you are ready to fry them, heat the oil in deep-fryer or large heavy-based saucepan
8
Deep fry the croquettes for 2–3 minutes or until golden, then transfer onto kitchen paper with a slotted spoon. Serve immediately