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Cheese & potato croquettes with cherry tomato relish recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Golden crispy croquettes loaded with Maasdam Cheese, perfect for captivating every guest's cravings.
Ingredients:
  • 100g Kroon Maasdam Swiss style cheese
  • 750g potatoes, peeled, chopped
  • 60g unsalted butter, chopped
  • 1 egg yolk
  • 75g plain flour
  • 1 egg, lightly whisked
  • 110g breadcrumbs
  • Vegetable oil, to deep-fry
  • Toasted sliced sourdough baguette, to serve
  • Extra Kroon Maasdam Swiss style cheese, thinly sliced or cut into cubes, to serve
  • Flat-leaf parsley leaves, to serve
  • 500g cherry tomatoes, quartered
  • 1 small red onion, finely chopped
  • 1 long red chilli, thinly sliced (optional)
  • 220g caster sugar
  • 125ml white vinegar
Instructions:
  • For the cherry tomato relish, combine tomatoes, onion, chili (if desired), sugar, and vinegar in a heavy-based saucepan over low heat. Stir and cook until sugar dissolves, about 3 minutes. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 45 minutes. Allow it to cool before serving.
  • Cut the Kroon Maasdam Swiss style cheese into twelve 5cm-long, 5mm-wide pieces using a large sharp knife. Boil the potato until tender, usually 15-20 mins. Drain, then return to the pan and shake to remove excess moisture. Mash with butter using a fork or potato masher until smooth. Season, then mix in the egg yolk. Let it cool for 15 mins.
  • Divide the potato mixture into 12 portions. Wrap each portion around a piece of cheese. Prepare three separate bowls with flour, whisked egg, and breadcrumbs. Roll the croquettes in flour, dip in egg, and coat with breadcrumbs.
  • In a large deep saucepan, fill with enough oil to reach halfway up the side. Heat the oil to 190°C over high heat; you'll know it's ready when a cube of bread turns golden in 30 seconds. Deep-fry the croquettes in batches for 2-3 minutes or until golden. Place them on a plate lined with paper towel to absorb excess oil. Season with salt and serve right away alongside cherry tomato relish, toasted bread, extra Kroon Maasdam Swiss-style cheese, and parsley.

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