Cheese and Leek Croquettes…

Cheese and Leek Croquettes…

Makes 16


  • 75g grated Cathedral City Mature
  • 1kg floury potatoes, peeled and diced
  • 1 leek, washed, trimmed and finely sliced
  • 3 tablespoons of olive oil
  • 1 egg yolk
  • Salt and black pepper to taste

For the coating:

  • Plain flour
  • 1 egg, beaten
  • 50g breadcrumbs
  • 50g grated Cathedral City Mature


  1. Cook the potatoes in boiling water for 15 minutes until soft.
  2. Drain them thoroughly and mash.
  3. Leave to cool.
  4. Sauté the leek in a tablespoon of olive oil until soft but not brown.
  5. Add the sautéd leek, the grated Cathedral City and egg yolk to the mashed potatoes.
  6. Season with salt and pepper, then mix well.
  7. Using your hands, roll the mixture into 16 croquettes and chill for 1 hour or longer.
  8. Dip the croquettes into the flour, followed by the egg and finally into the breadcrumb and cheese mixture.
  9. Heat the remaining oil in a frying pan until steaming hot.
  10. Fry the croquettes over a gentle heat for about 4 minutes, turning them regularly until they are golden brown all over.
  11. Best served warm.

Recipe and photo credits- Cathedral City


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.


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