Aged dubliner cheese oat croquettes with spiced aioli
Crunchy, cheesy, and easy - these croquettes make for a great appetizer.
SERVES
10
Ingredients
For the croquettes:
- 100 grams aged Dubliner cheddar cheese, grated
- 425 grams russet potatoes, peel, steamed and mashed
- 2 teaspoons flat parsley, finely chopped
- 2 teaspoons Dijon mustard
- 57 grams porridge oats
- 57 grams fine breadcrumbs
- 1 egg
- Canola oil
- Sea salt and freshly ground black pepper
For the spiced aioli:
- 2 free range eggs yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup vegetable oil
- 1/2 clove of garlic, crushed
- 1/2 lemon, juice
- 1 teaspoon smoked paprika
- Sea salt and freshly ground black pepper
Directions
For the croquettes:
- Place the mashed potato, mustard, chopped flat parsley, and cheese into a large bowl and mix well together.
- Scoop the mixture using a dessertspoon and form balls the size of a table tennis ball and lay them once shaped on a tray.
- Using a pastry brush, gloss the croquettes with the beaten egg.
- Scatter the fine bread and oat crumbs on a large plate and one by one gently roll the croquettes in the crumbs.
- Fry the croquettes in a frying pan with hot oil, turn once golden or alternatively bake in a pre-heated oven at 400 F for 15 minutes.
For the spiced aioli:
- Crack the eggs yolks into a bowl, along with the teaspoon of Dijon mustard, and lightly whisk.
- Mix the olive and vegetable oil together, and then slowly pour while whisking into the egg yolks. The mayonnaise will begin to get thick and creamy.
- Stir in the lemon juice, crushed 1/2 clove of garlic and smoked paprika. Season with sea salt and freshly ground black pepper.
