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Cheese croquettes with alioli

Aged Dubliner Cheese Oat Croquettes With Spiced Aioli

Quick and easy bites.

Serving: Serves 10


  • 100g aged Dubliner cheddar cheese, grated

  • 3 potatoes, peeled, steamed and mashed

  • 1 dtsp flat parsley, finely chopped

  • 1 dtsp Dijon mustard

  • 50g porridge oats

  • 50g fine breadcrumbs

  • 1 egg

  • vegetable oil

  • sea salt

  • freshly ground black pepper

For the spiced aioli

  • 2 free range eggs yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 120ml extra virgin olive oil
  • 120ml vegetable oil
  • ½ clove of garlic
  • crushed; ½ lemon, juice
  • 1 teaspoon smoked paprika
  • sea salt
  • freshly ground black pepper



  1. Place the mashed potato, mustard, chopped flat parsley, and cheese into a large bowl and mix well together.
  2. Scoop the mixture using a dessertspoon and form balls the size of a table tennis ball and, once shaped, lay them on a tray.
  3. Using a pastry brush, gloss the croquettes with the beaten egg.
  4. Scatter the fine bread and oat crumbs on a large plate and, one by one, gently roll the croquettes in the crumbs. F
  5. ry the croquettes in a frying pan with hot oil, turn once golden or alternatively bake in a pre-heated oven at 200 ̊C for 15 minutes.
  6. Serve with spiced aioli, see recipe below.

For the spiced aioli

  1. Crack the eggs yolks into a bowl, along with the teaspoon of Dijon mustard, and lightly whisk.
  2. Mix the olive and vegetable oil together, and then slowly pour while whisking into the egg yolks. The mayonnaise will begin to get thick and creamy.
  3. Stir in the lemon juice, crushed ½ clove of garlic and smoked paprika.
  4. Season with sea salt and freshly ground black pepper.

In partnership with the National Dairy Council