BROCCOLI CROQUETTES & BLUE CHEESE DIPPING SAUCE
SERVES 10. PREP 30 MINS. CHILL 15 MINS. COOK 40 MINS
• 600g potatoes, peeled, chopped
• 350g broccoli, chopped into small florets
• 4 rindless bacon rashers, finely chopped
• 4 green shallots, trimmed, thinly sliced
• 60g vintage cheddar, coarsely grated
• 1 egg yolk
• 255g (1 ½ cups) plain flour • 2 eggs
• 155g (2 1/2 cups) fresh breadcrumbs
BLUE CHEESE DIPPING SAUCE
• 125g (½ cup) sour cream
• 60g firm blue cheese, crumbled
• 1 tbs buttermilk
1 Cook potato in a saucepan of boiling water for 12-15 minutes, until tender. Drain well. Use masher to mash until smooth. Transfer to a large bowl.
2 Meanwhile, cook broccoli in a saucepan of boiling water for 5 minutes or until tender. Drain. Set aside. When cool enough to handle, finely chop.
3 Heat a non-stick frying pan over medium heat.
Cook the bacon, stirring, for 3 minutes. Add shallot and cook for 3 minutes or until bacon is crispy and shallot is softened. Drain on paper towel.
4 Add broccoli, bacon mixture, cheddar, egg yolk and 40g (¼ cup) flour to potato. Season and stir to combine. Roll heaped tablespoonfuls of mixture into croquettes, put on a tray lined with baking paper.
5 Whisk eggs in shallow bowl. Place breadcrumbs and remaining flour on separate plates. Coat each croquette in flour, dip in egg, roll in breadcrumbs. Put on prepared tray. Cover, put in fridge for 15 minutes. 6 For dipping sauce, use a stick blender to pulse sour cream and cheese in a small bowl until combined. Add buttermilk. Process until just combined. Season. 7 Place one-third of the croquettes in air fryer. Spray with oil. Cook at 180°C, turning halfway, for 8 minutes or until golden. Transfer to a plate and cover. Repeat with remaining croquettes in 2 batches. Serve warm with dipping sauce.