Potato croquettes with blue cheese dip, carnberries and walnuts

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Potato croquettes with blue cheese dip cranberries and walnuts

A spin on the usual croquette, this recipe features dried cranberries, toasted walnuts and a blue cheese dip for a tasty festive twist.

Ingredients

1 x bag Green Isle Potato Croquettes

50 grams dried cranberries, roughly chopped

50 grams walnuts, toasted

1 tablespoon fresh chives, chopped

For the blue cheese dip:

150 grams sour cream

50 grams mayonnaise

75 grams blue cheese, crumbled

½ tablespoon white wine vinegar

1 teaspoon Worcestershire sauce

Salt and freshly cracked black pepper

Method:  

  1. Cook the Green Isle Croquettes according to the packet instructions and whilst they are cooking, make the blue cheese dip. In a medium-sized bowl, mix the sour cream, mayonnaise, most of the blue cheese, saving a little for garnish, white wine vinegar, Worcestershire sauce and some seasoning together until smooth. Set aside.
  2. Place the walnuts into a dry pan and set over a medium heat to toast. Dry fry for 5 minutes, or until the nuts start to smell toasty and fragrant then remove from the heat and coarsely chop. When the cauliflower bites are done, place them into a serving dish and drizzle over the blue cheese dip.

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