Save to your scrapbook

    Bury black pudding and Lancashire cheese croquettes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Bury black pudding and Lancashire cheese croquettes

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

    Serves: 4 as a starter


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars