Potato croquettes with blue cheese dip, carnberries and walnuts

Products Used

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.


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


  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.

Print Recipe

Share on social

Print Recipe

Share on social

You May Also Like...

Strawberry ‘Nice Cream’

Green Isle Raspberry Nice Cream with chopped hazelnuts sprinkled on top