Cheddar Cheese & Potato Croquettes

Transport your tastebuds to France with this French snack!

Recipe by: Thando Manyoni
Serves: 4-8
Time: 45 minutes


  • 200g Clover Cheddar Cheese, cut into 2cm x 2cm cubes
  • 700g potatoes, boiled and mashed
  • 2 cloves garlic, minced
  • 1 handful of chives, chopped
  • 1 cup flour
  • 200g panko breadcrumbs
  • 2 eggs

How To Cheddar Cheese & Potato Croquettes

  1. In a large bowl combine the mashed potatoes, garlic, chives and season with salt and pepper.
  2. Roll the potato mix into golf size balls, add a cube of cheese in the centre and roll to seal.
  3. Place the balls in the fridge to chill.
  4. Preheat the oil for deep frying
  5. Remove the balls from the fridge.
  6. Place the flour, breadcrumbs and eggs in three separate bowls.
  7. Dip the balls in the flour, followed by the egg and lastly the breadcrumbs.
  8. Deep fry until golden.
  9. Serve with a dipping sauce of your choice



  • ¾ Cup light brown sugar
  • 4-5 Flavourburst yellow fleshed nectarines (depending on the size of your pan)
  • 1 sprigs of time
  • 1 pinch of salt
  • 500g all butter puff pastry

How To Make Nectarine Tarte Tatin

  1. Add your sugar to a large pan and gently melt over a medium heat, swirling the pan to evenly melt and to form a syrup.
  2. Halve your nectarines and remove the stones before arranging in the syrup, facing them cut side up.
  3. Add the sprigs of thyme and sprinkle over the salt.
  4. Gently cover with the puff pastry tucking the sides into the pan.
  5. In a pan preheated to 200C.
  6. Add your pan to the oven and bake for 30 minutes or until the paste has turned golden brown and puffed up.
  7. Remove from the oven and carefully cover with the serving side of a plate larger than the pan.
  8. Gently but swiftly turn the pan over removing the tart from the pan.
  9. Allow to cool slightly before serving as is or with whipped, chantilly cream, or a big chunk of blue cheese.



For the pastry:

  • 2 ½ Cups cake flour
  • 150g butter, cubed and chilled
  • 1 Cup icing sugar
  • 2 large free range egg yolks
  • A squeeze of lemon
  • ¼ Cup iced water
  • 3 eggs, beaten with a little water added.
  • Brown sugar. To coat the outside

For the filling:

  • 6 Flavourburst yellow fleshed nectarines, cut into chunks
  • 3 Tbsp brown sugar
  • 2 tsp vanilla paste
  • ¼ tsp salt

How To Make Baked Nectarine Pockets

  1. For the pastry, add the flour and cubes butter to a food processor along with the icing sugar and egg yolks, pulse together until the mixture forms a breadcrumb like texture.
  2. Then add the egg yolks and 1T of water, blend again until the mixture begins to come together, if it still looks too dry just add 1T of water at a time until it comes together.
  3. Cover the dough with plastic wrap and place in the fridge to chill for 30 minutes while preparing the filling.
  4. For the filling combine the nectarines, brown sugar, vanilla and salt and set aside while rolling out the dough.
  5. Remove the dough from the fridge and place on a floured work surface.
  6. Divide the dough into 12 equal pieces and roll each piece out to about 3mm.
  7. Place a piece of the rolled out dough inside a small bowl that has been coated with non-stick kitchen spray.
  8. Spoon in some of the nectarine filling.
  9. Dip you finger in the beaten egg and run along the pastry laying over the rim of the bowl.
  10. Cover with another piece of pastry and press down gently along the rim to secure the filling.
  11. Turn the bowl upside down revealing the domed pocket.
  12. Trim off the excess dough and crimp the remaining dough by pleating it over its self.
  13. Brush the pocket with some beaten egg and sprinkle over some brown sugar before poking 2 holes on the top.
  14. Repeat this process with the remaining dough and filling.

Chefs Tip: The pockets can be frozen at this point.  Place your pockets in the fridge to chill while preheating your oven to 180°C.
Place your pockets on a baking tray lines with baking paper or coated with nonstick kitchen spray, then bake for 20 -25 minutes or until the pastry is golden brown. Allow the pockets to cool slightly before serving it with WOOLWORTHS’ vanilla bean ice cream.

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