Linden Stores Famous Croquettes - Butternut Squash and Yorkshire Blue Cheese

Ingredients:

For the croquette mix

50g butter
60g plain flour
10g cornflour
240ml milk
Third of a butter nut squash
75g Yorkshire Blue Cheese (other blue cheese would work too)
35g raisins
Sprinkle of rosemary
Salt and Pepper

To Panne 

1 egg, whisked
100g bread crumbs
50g plain flour

Makes approx 12 croquettes.

Prep:

Put the raisins into a pan of water and cook on a low heat until soft, strain and chop into small pieces and set aside. Dice the squash into roughly 1cm cubes, roast in the oven on 180 degrees until soft but not coloured, set aside. Fry the rosemary in a little oil for a few minutes, chop into small pieces and set aside. Grate the blue cheese.

Method:

Melt the butter on a low heat and add the flour to form a roux, cook out on the low heat for aprox 5 mins stirring frequently. Slowly add the milk to form the bechamel base of the croquettes, cook it out in the pan until you can touch the mixture and it is not stick or tacky. Remove from the heat and combine the bechamel with all of your prepared ingredients - raisins, squash and blue cheese - and the cornflour. Mix well and then roll the mixture into equal balls of aprox 40g each. Panne the croquettes in the egg then flour then bread crumbs to coat. Fry on all sides until golden brown and serve hot!

Thanks so much to Laura and Chris from award winning Linden Stores @lindenstores

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