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.
- 30 minutes
- 4 people
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:
- 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.
- 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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