Aged dubliner cheese oat croquettes with spiced aioli

By Clodagh McKenna
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Crunchy, cheesy, and easy - these croquettes make for a great appetizer.



For the croquettes:

  • 100 grams aged Dubliner cheddar cheese, grated
  • 425 grams russet potatoes, peel, steamed and mashed
  • 2 teaspoons flat parsley, finely chopped
  • 2 teaspoons Dijon mustard
  • 57 grams porridge oats
  • 57 grams fine breadcrumbs
  • 1 egg
  • Canola oil
  • Sea salt and freshly ground black pepper

For the spiced aioli:

  • 2 free range eggs yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup vegetable oil
  • 1/2 clove of garlic, crushed
  • 1/2 lemon, juice
  • 1 teaspoon smoked paprika
  • Sea salt and freshly ground black pepper


For the croquettes:

  1. Place the mashed potato, mustard, chopped flat parsley, and cheese into a large bowl and mix well together.
  2. Scoop the mixture using a dessertspoon and form balls the size of a table tennis ball and lay them once shaped on a tray.
  3. Using a pastry brush, gloss the croquettes with the beaten egg.
  4. Scatter the fine bread and oat crumbs on a large plate and one by one gently roll the croquettes in the crumbs.
  5. Fry the croquettes in a frying pan with hot oil, turn once golden or alternatively bake in a pre-heated oven at 400 F for 15 minutes.

For the spiced aioli:

  1. Crack the eggs yolks into a bowl, along with the teaspoon of Dijon mustard, and lightly whisk.
  2. Mix the olive and vegetable oil together, and then slowly pour while whisking into the egg yolks. The mayonnaise will begin to get thick and creamy.
  3. Stir in the lemon juice, crushed 1/2 clove of garlic and smoked paprika. Season with sea salt and freshly ground black pepper.


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