Bury black pudding and Lancashire cheese croquettes

Name: Bury black pudding and Lancashire cheese croquettes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Waitrose Dewlay Creamy Lancashire Cheese, grated; 250 g cold mashed potato; 80 g Bury or other black pudding, diced; 1 tbsp wholegrain mustard; 1 shallot, finely diced; 50 g plain flour, plus a little extra for dusting; 1 essential Waitrose egg, beaten; 100 g Cooks’ Ingredients Panko Breadcrumbs; 5 tbsp oil; 75 g pea shoots or lamb’s lettuce, to garnish

‘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

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Serves4
CourseStarter
Prepare20 mins
Cook10 mins
Total time30 mins

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Ingredients

100g Waitrose Dewlay Creamy Lancashire Cheese, grated
250g cold mashed potato
80g Bury or other black pudding, diced
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
5 tbsp oil
75g pea shoots or lamb’s lettuce, to garnish

Method

Place the cheese, potato, black pudding, mustard, shallot and flour in a bowl and mix to combine well.
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.
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.
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.