Lancashire cheese and Bury black pudding croquettes

‘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.

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,037kJ/488kcals
Fat 29.6g
Saturated Fat 9.4g
Carbohydrate 39g
Sugars 1.7g
Salt 1.4g

2.9g fibre, 16.4g protein

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5 stars

Average user rating Based on 70 ratings

This recipe was first published in Mon May 12 13:49:00 BST 2014.