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Aged Dubliner cheese oat croquettes with spiced aioli

Aged Dubliner cheese oat croquettes with spiced aioli

Yields 1 Servings
occasions
Dinner
dairy ingredients
Cheese
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Aged Dubliner cheese oat croquettes with spiced aioli

INGREDIENTS

Ingredients checklist for the spiced aoili (Makes 250ml)

DIRECTIONS

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 200oC for 15 minutes.
6
Serve with spiced aioli, see recipe below.

Ingredients checklist for the spiced aoili (Makes 250ml)

7
Crack the eggs yolks into a bowl, along with the teaspoon of Dijon mustard, and lightly whisk.
8
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.
9
Stir in the lemon juice, crushed ½ clove of garlic and smoked paprika. Season with sea salt and freshly ground black pepper.

Ingredients Checklist

Ingredients checklist for the spiced aoili (Makes 250ml)

Instructions

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 200oC for 15 minutes.
6
Serve with spiced aioli, see recipe below.

Spiced Aoili Instructions

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 ½ clove of garlic and smoked paprika. Season with sea salt and freshly ground black pepper.
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