Boursin Croquettes

These are just so delicious.

Done in 1 hour

Dish by Hugh Woodward

Ingredients

What you'll need:

500g floury potatoes, cut into chunks (leftover ingredient)

1onion, finely chopped (leftover ingredient)

1carrot grated (leftover ingredient)

25gbutter

2egg yolks

2whole eggs (leftover ingredient)

2 packsBoursin

100gbreadcrumbs (leftover ingredient)

50gplain flour

or drizzling olive oil

to tastesalt and freshly ground black pepper

These Boursin croquettes are the perfect party food. Not only do they make an incredible canapé to serve your guests over the holiday season, but they’re also a great way to use up the extra veg in your fridge.

Method

Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer and allow to cool slightly.

While the potatoes cool, fry your diced onion and grated carrot in a pan until softened and slightly caramelised. Add this to the potatoes along with butter, the egg yolks, 1 pack of Boursin and salt and pepper. Mix thoroughly until completely combined.

Then shape the mixture into 14–16 croquettes, while shaping the croquettes, stuff ó tsp of Boursin into each one, being sure to wrap the cheese completely inside the mixture.

Using leftover bread, blitz the bread in a food processor until it resembles breadcrumbs. Put your flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs.

Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature. Shallow fry or bake your croquettes until golden and serve immediately.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.