Experience the ultimate blend of cheese, onion, and potato encased in a crunchy, rustic breadcrumb. Leave behind the mass-produced, frozen alternatives and give your customers something homemade.
The Importance of Onions: Caramelised vs. Sautéed
Though caramelised and sautéed onions may look alike, they differ in taste and texture. Caramelised onions are slow-cooked to a soft, sweet, and deep golden-brown finish, often in dishes like caramelised onion dip or French onion soup. Sautéed onions, on the other hand, are quickly cooked over high heat, resulting in a product that's softer and sweeter than raw onions but sharper than their caramelised counterparts.
Understanding Cheddar Cheese
Originally, "Cheddar" referred to a specific type of cheese made in the village of Cheddar in Somerset, England. The unique taste comes from a process known as "cheddaring," where the curds are cut, stacked, and turned by hand. However, the name "Cheddar" wasn't protected like some French or Italian cheeses, leading to worldwide variations. Cheddar will give you a genuinely classic cheesy flavour in this recipe.
What You Need to Know About Mozzarella
Mozzarella, originating from Campania near the Gulf of Naples, is a soft, mild cheese known for its elasticity when melted. It's made using either cow's or buffalo milk. Traditional methods of making Mozzarella still rely on the expertise of artisans rather than just modern technology. Mozzarella will give you a stringy texture that everyone loves.
Ceres Fishcake Mix: Speeds up the cooking process by up to 80% and ensures uniform croquettes.
Ceres Rustic Breadcrumb: Specially formulated to hold up during frying for a consistent, crunchy finish.
Ceres Pre-Dust Number One: A granular base layer to expedite the application of flavours and coatings.
What You Will Need
|Diced White Onion
|Grated Mature Cheddar
Pre-dust Number One
- Place the grated Cheddar and Mozzarella in the freezer for about 1 hour. This process helps keep the cheese intact, so it releases its goodness when fried.
- Melt the butter in a heavy-based saucepan. Add the onions and sauté until golden. Remove from heat, stir in the milk and add the English mustard. Allow to cool.
- Add the Fishcake Mix to the cooled onion and milk mixture. Fold until all the milk is absorbed.
- Take the frozen grated cheeses out of the freezer and stir them into the mixture until evenly distributed.
- Portion the mixture and shape by hand, rolling through Pre-Dust Number One. Once completely cooled, place them in the fridge, separating layers with greaseproof paper.
- When ready to cook, dip each croquette into beaten egg or loose batter mix, drain well, coat with Rustic Breadcrumbs, and then fry until golden.
- Tip - If you want to make them cheesy, add a pot of Philadelphia Cream Cheese.