Potato cheese croquettes with Beemster Signature Aged by Claudia Damen

Drinks dish. 4 persons. Prepare 1 hour.

Ingredients

• 3 cloves of garlic
• 4 chillies
• Piece of ginger about 3 cm, peeled
• 500 grams of tomatoes
• 250 grams of light brown caster sugar
• 125 grams of apple cider vinegar
• 750 grams of peeled slightly floury potatoes
• 150 grams of Beemster Signature Aged
• 2 eggs
• 75 grams of breadcrumbs

Kitchen Stuff

• mashed potatoes, blender or food processor
• weck jar

Prepare

1. For the chutney, blend the garlic, chilies (without the stalk) and ginger until fine. Then add the tomatoes and mash along until this too is fine. Then put this in a saucepan along with the light brown caster sugar and apple cider vinegar and simmer for 30 to 40 minutes, until the mixture begins to thicken. Let cool, then put it in a weck jar and store in the refrigerator.
2. For the croquettes, dice and cook the potatoes until you can easily prick them with a fork. Then drain and let steam for a few minutes.
3. Meanwhile, grate the Beemster Signature Aged.
4. Then mash the potatoes, add the Beemster cheese and one egg yolk. (Keep the egg white in a separate plate, you'll use this in a moment with the other egg for breadcrumbs.) Mix through and season high with salt. Let cool, at least until you can easily hold the filling in your hands.
5. Next, prepare a plate with the remaining egg white, add the other egg to this and whisk it together. Prepare another plate with the breadcrumbs.
6. Make portions of stuffing of 45 grams. Form into a croquette, pass through egg white and then through breadcrumbs. Place on a baking sheet and repeat with the rest. Let this harden in the refrigerator for at least 30 minutes.
7. Meanwhile, heat a frying pan to 175 degrees. When the oil is hot, fry the potato cheese croquettes in stages so that the pan is not too full. Drain briefly on some paper towels. Repeat with the rest and serve the croquettes along with the tomato chili chutney.

Preparation tips

1. You can also fry the potato cheese croquettes in an airfryer instead of frying them, but they will remain a bit lighter in color and become less crispy. Furthermore, you can keep them in the refrigerator for 2-3 days, but you can also freeze them. Keep in mind that if you deep fry them frozen, they take 2 to 3 minutes longer.
2. Chances are you will have some of the tomato chili chutney left over, this is also hugely delicious on a delicious sandwich with Beemster cheese or a savory scone. You can store the chutney in the refrigerator for 1 to 2 weeks.

This recipe was created by Claudia Damen.

Want to serve something else delicious with drinks in addition to these potato cheese croquettes? Then make these puff pastry rolls with Beemster Old, olive and oregano.