Nduja & Cheddar Croquettes

A few weeks ago I was invited along to an evening dedicated to potatoes. But not just any kind of potatoes. No, this was a celebration of Idahoan potatoes. Recently launched in the UK, Idahoan have been providing the people of America with a range of convenient instant potato products for around 60 years now, and this evening was all about proving just how good this product is.

Hosted by ex-Masterchef contestants Billy and Jack, we were treated to a seven-course taster menu. And yep you guessed it, each course contained a potato element somewhere within the dish. All we had to do was guess whether it was made with fresh potatoes, or Idahoan’s instant products.

picture of croquettes with idahoan

picture of beef with idahoan

In all honesty, I thought this was going to be a pretty easy task. Instant mash isn’t something I enjoy eating, and I felt quietly confident that I would get the majority correct. Seven courses later, and with a score of three out of the possibly seven, I was made to eat my words.

Now don’t get me wrong, I’d still rather a bowl of freshly made mash potato, but as a convenient option when making things like gnocchi, bubble and squeak and crispy croquettes, I certainly wouldn’t snub Idahoan. It’s a bit wetter than regular mash so recipes do need to be slightly adjusted, but it’s nothing a little extra flour can’t sort out. Here is a recipe inspired by my Idahoan dining experience, and one that everyone will love!

crispy croquettes with nduja and cheddar

Ingredients:

(Makes a lot!)

1 packet of Idahoan Buttery Perfect Mash (109g)
100g grated mature cheddar
75g nduja
1 large egg
175g plain flour
Vegetable oil
180g panko breadcrumbs
Salt and fresh black pepper

Method:

  1. Pour contents of packet into large bowl and add 475ml of boiling water. Leave for one minute and then fluff up with a fork.
  2. Add in egg, flour, cheese, nduja and season with salt and fresh black pepper. Mix well until all combined and then cover and put into the fridge until completely cooled.
  3. Once cooled, heat the vegetable oil to around 170C in a large heavy-based saucepan (only fill to a third) until hot enough that a breadcrumb sizzles when dropped in.
  4. Meanwhile, pour the panko breadcrumbs out on to a plate and then begin to shape your croquettes. Fully coat in panko breadcrumbs and then set to one side. As mentioned above, Idahoan is a bit wetter than regular mash so you may have to work a little faster!
  5. Cook in batches for around 2-3 minutes, or until golden brown, making sure the oil reaches back up to 170C between batches. Use kitchen towel to drain once removed from the oil.
  6. Sprinkle with salt and fresh black pepper and then tuck in!

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