Eva's Kirkham's Lancashire, Leek and Cockle Croquettes

We asked our colleagues how they like to cook with cheese at home and we received this dish from Eva who works in our Retail Team. 

On a trip to Wales over the summer I ate a delicious Caerphilly, Leek and Cockle croquette. This is my interpretation of the dish using Lancashire instead, to bring more sharpness and acidity to the dish. Lancashire's extensive coastline provides a bounty of sea delights and like traditional wine and food pairings, it's an interesting take on whether foods that are produced in the same region are better enjoyed together.

INGREDIENTS (to make 12 croquettes)

For the filling:

25g butter

½ leek, halved and thinly sliced

40g plain flour

250ml full fat milk

50g Kirkham's Lancashire, grated

120g pickled cockles, drained

A handful of dill, finely chopped

1 tsp English mustard

½ lemon, zested

100ml olive oil

For the coating:

40g plain flour

2 eggs, beaten

75g panko breadcrumbs

METHOD

1. Melt the butter in the pan, add the leeks and cook until softened, around 4-5mins.
2. Add the plain flour, stir for 2 minutes then gradually add the milk and stir until thick.
3. Stir in the grated Lancashire, cockles, dill and mustard and season to tease.
4. Transfer into a shallow dish to cool. Once cool, pop in the fridge for a hour until firm.
5. Prepare 3 bowls for coating: flour, eggs and breadcrumbs.
6. Remove mixture from fridge. With damp hands, shape the mixture into croquettes approx. 3 x 6 cm. Dip in the flour, then egg and then finally breadcrumbs. Set aside and repeat. You'll have enough mixture to make 12 croquettes.
7. In a shallow frying pan, fill with up to around 3mm with oil. When hot, shallow fry the croquettes until golden and crispy approx. 5mins. Use a kitchen towel to absorb any excess oil from the croquettes.
8. Serve alongside a rocket salad with a big squeeze of lemon on top.