Adding Oak Smoked Paprika & Tomato Pesto to your Croquettes is an unlikely addition. However it compliments the cheddar giving a rich, smoky and tomato flavour to the Croquettes. Make a batch and serve them warm with the aioli, at a picnic or a BBQ or as part of a larger charcuterie board.
1 Clove Garlic, microplaned
5 Spring Onions, sliced
250ml Milk or 125ml of Milk and 125mlk Chicken Stock
100g Cheddar, grated
85g (1/2 Jar) Oak Smoked Paprika & Tomato Pesto
Zest and juice of 1/2 Lemon
3 tbsp Milk
100g Panko or natural breadcrumbs
100g good quality mayonnaise
Juice of half a lemon
1 small clove of garlic, microplaned
In a heavy bottomed pan, melt the butter and add the microplaned garlic and half of the spring onions, cook on a medium heat for 3 to 4 minutes. Add the flour and cook out for a further 3 to 4 minutes stirring regularly. Add in half the milk or milk/stock mix. Whisk continuously until a thick smooth paste forms, then add the remaining half and mix until smooth. Add the cheese, pesto, lemon zest, lemon juice and salt to taste. Pour into a container to cool, place cling film on the surface to prevent a skin forming and put in the fridge for 2 hours.
When cool and firm, roll into balls or quenelle with spoons onto a small baking sheet that you can put in the freezer. Place in the freezer for one hour to firm up. Put the flour, eggs and milk and panko into separate bowls. Move the croquettes from the flour, to the milk, to the panko, making sure each one gets a good covering of each.
Heat a fryer to 170 degrees, pop the croquettes in a few at a time until golden. Cool on some paper towel, this will take a good 5 minutes, be careful as they will be extremely hot. Combine all the ingredients to make the aioli.