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Lancashire cheese and Bury black pudding croquettes
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‘This recipe is a favourite with our members at Emirates Old Trafford, and easy to recreate at home. Bury black pudding is a Lancashire staple. It’s been sold at Bury Market for over 150 years, and as 2014 is Lancashire County Cricket Club's 150th anniversary, it seemed a great ingredient to create a starter with.’
Nic Ashurst, Head Chef, Emirates Old Trafford
100g Waitrose Dewlay Creamy Lancashire Cheese, grated
250g cold mashed potato
80g Bury or other black pudding, cut into small dice
1 tbsp wholegrain mustard
1 shallot, finely diced
50g plain flour, plus a little extra for dusting
1 essential Waitrose egg, beaten
100g Cooks’ Ingredients Panko Breadcrumbs
4-5 tbsp oil
75g pea shoots or lamb’s lettuce to garnish
1. Place the cheese, potato, black pudding, mustard, shallot and flour in a bowl and mix to combine well.
2. With flour-dusted hands, mould the mixture into 12 x 5cm croquettes. Dust with flour, then dip in the beaten egg, followed by the breadcrumbs to coat completely.
3. Heat the oil in a frying pan over a medium heat. Shallow-fry the croquettes in 2 batches, turning occasionally, for 3-4 minutes until crisp and golden brown all over. Remove from the pan and drain on kitchen paper.
4. Place the croquettes on a plate, garnish with pea shoots or lamb’s lettuce and serve with a chutney of your choice, such as Waitrose Rhubarb, Apple & Ginger Chutney.
Typical values per serving:
2.9g fibre, 16.4g protein
This recipe was first published in May 2014.