Jersey Royal Potato and Goat Cheese Croquettes

Crispy on the outside, creamy on the inside, these croquettes are a delightful snack showcasing the best of Jersey's produce. Made with sweet Jersey Royal potatoes and tangy local goat cheese, they're perfect as a starter or side dish.

Prep Time

20 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.32/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Dessert•Side Dish

Cuisine:

Jersey

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal potatoes(Scrubbed, not peeled)

£2.50

50mlJersey milk(Full fat for extra creaminess)

£0.15

25gJersey butter(Unsalted)

£0.40

100gLocal goat cheese(Soft, rindless, crumbled)

£3.00

1tbspFresh thyme(Finely chopped)

£0.30

to tasteSea salt

£0.05

to tasteBlack pepper(Freshly ground)

£0.05

50gPlain flour(For dredging)

£0.05

1Egg(Beaten)

£0.30

100gBreadcrumbs(Panko breadcrumbs for extra crispiness)

£0.40

For fryingVegetable oil(Or other neutral oil)

£0.10

1tbspFresh chives(Finely chopped, for garnish (optional))

£0.25

100gAsparagus(Local seasonal asparagus, blanched, to serve (optional))

£1.75

Total Cost

£9.30

£2.32 per serving

Instructions

1.
Boil the potatoes: Place the Jersey Royal potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
2.
Mash the potatoes: While still hot, pass the potatoes through a potato ricer or mash thoroughly until smooth. Ensure there are no lumps.
3.
Enrich the potato mixture: In the same pot, return the mashed potatoes and add the Jersey milk and Jersey butter. Stir over low heat until the butter is melted and the mixture is smooth and creamy.
4.
Incorporate the cheese and thyme: Remove from the heat and stir in the crumbled goat cheese and chopped fresh thyme. Season generously with sea salt and black pepper to taste. Allow the mixture to cool slightly.
5.
Shape the croquettes: Once the mixture is cool enough to handle, take a tablespoon of the potato mixture and shape it into a small cylindrical or oval croquette. Repeat until all the mixture is used.
6.
Bread the croquettes: Prepare three shallow bowls: one with the plain flour, one with the beaten egg, and one with the breadcrumbs. Dredge each croquette in the flour, then dip it in the egg, and finally coat it thoroughly with the breadcrumbs. Ensure they are evenly coated.
7.
Fry the croquettes: Heat the vegetable oil in a frying pan or deep fryer to 180°C (350°F). Carefully add the croquettes in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
8.
Serve: Garnish with chopped fresh chives (optional). Serve immediately while hot and crispy, with a side of blanched Jersey asparagus (optional).

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My Notes

Nutrition Information

Nutrition per serving (300g)

575 kcal / 2406 kJ

Carbs

59g

23% of RDA

Fat

28g

40% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

470 mg

20% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a smoother texture, use a potato ricer instead of a masher.

If the potato mixture is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping the croquettes.

To prevent the croquettes from bursting during frying, make sure the oil is hot enough and do not overcrowd the pan.

The croquettes can be prepared ahead of time and stored in the refrigerator before frying. Just add a couple of minutes to the frying time.

For an extra touch of flavor, add a pinch of nutmeg to the potato mixture.

Cooking Equipment

Large pot

Potato ricer or masher

3 shallow bowls

Frying pan or deep fryer

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother texture, use a potato ricer instead of a masher.

If the potato mixture is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping the croquettes.

To prevent the croquettes from bursting during frying, make sure the oil is hot enough and do not overcrowd the pan.

The croquettes can be prepared ahead of time and stored in the refrigerator before frying. Just add a couple of minutes to the frying time.

For an extra touch of flavor, add a pinch of nutmeg to the potato mixture.

Jersey Royal Potato and Goat Cheese Croquettes

Ingredients

Instructions