When I was a little girl growing up in Lincoln my mum and I would often buy some little cheese and potato cakes or croquettes from a shop in town.
We used to love them for our tea but they stopped doing them after a while much to our disappointment. This was my first experience of a favourite product being discontinued due to apparent ‘lack of demand’.
I’ve often made something similar in recent years but here they are as close to the original as I can remember, complete with bright golden breadcrumbs. Eat as a snack on their own, for breakfast, or to accompany a main meal. My younger self enjoyed them with baked beans and it’s still a favourite combination!
- 600g potatoes, mashed with nothing added
- 75g mature Cheddar, grated
- Ground white and cayenne pepper to taste
- 1 tablespoon flour
- 1 medium-large egg, beaten with 1 teaspoon water
- 75g golden breadcrumbs
- Oil for greasing
Combine the potato and cheese whilst the potatoes are still warm. Season. Divide the mixture into 6 and shape into cakes. Dust in flour and chill for 30 minutes.
Dip in beaten egg and then roll in breadcrumbs until completely coated.
To cook: either shallow fry over a medium heat on both sides until crisp and piping hot or bake in the oven.
To bake: preheat oven to 180C (fan oven) gas mark 6 or equivalent and arrange croquettes on a baking tray lined with greaseproof paper - which has been lightly oiled - for 15 minutes. Turn over half way.