Fri, 20 November 2015
Makes 8
Ingredients:
100g Gubbeen cheese, grated
200g Gubbeen chorizo, cut into small pieces
3 potatoes, cooked and mashed
1 egg, beaten
1 tsp flat parsley, finely chopped
1 dtsp Dijon mustard
200g fine breadcrumbs
Olive oil
Sea salt and freshly ground black pepper
Method:
1. Place the mashed potato, mustard, chopped flat parsley, chorizo and cheese into a large bowl and mix well together.
2. Scoop the mixture using a tablespoon and form cork like shapes and lay them once shaped on a tray.
3. Using a pastry brush, gloss the croquettes with the beaten egg.
4. Scatter the fine breadcrumbs on a large plate and one by one gently roll the croquettes in the crumbs.
5. Fry the croquettes in a deep frying pan with hot oil, turn once golden or alternatively bake in a pre-heated oven at 200oC for 15 minutes.
Watch the video below:
Sat, 18 April 2026
Chef: Charlo Clarke
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