Summer 2024

Cheese and Chive Croquettes with Maldon Smoked Sea Salt

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New Maldon Sea Salt Flakes packaging orange SMOKED SEA SALT FLAKES 125g

For the croquettes:

250ml whole milk

60g unsalted butter

60g plain flour

50g cheddar cheese

50g gruyere cheese

50g mozzarella

25g fresh chives

200g panko breadcrumbs

75g plain flour

2 eggs

Maldon Smoked Sea Salt

Black pepper

Oil for frying

For the cheats green aioli

150g mayonnaise

1 cloves garlic, minced

2 tablespoons fresh lemon juice

70g fresh parsley

Maldon Smoked Sea Salt


Elevate your summer dinner party with our irresistible Cheese and Chives Croquettes featuring a tantalizing twist of Maldon Smoked Sea Salt.

Blended with three creamy cheese to create a beautiful bechamel sauce (cheddar, mozzarella and Gruyere), these croquettes are a burst of rich flavour in every bite. Fresh chopped chives and a generous pinch of Maldon Smoked Sea Salt is added for an extra burst of flavour. Each croquette is coated in crunchy panko breadcrumbs and fries to golden perfection, making them seriously crispy on the outside and melt-in-your-mouth delicious on the inside!

We pair these croquettes with a vibrant green aioli sauce for the ultimate side dish that will leave your guests craving more! Whether you’re hosting an intimate gathering or a fabulous feast, these croquettes are guaranteed to impress!

How is how to make cheese and chive croquettes…

  1. In a saucepan, heat the milk until it’s warm but not boiling (about 50°C).
  2. In another saucepan, melt the butter over medium heat. Once melted, add the 60g flour and whisk continuously to form a smooth paste forms.. Cook for about 2 minutes, stirring constantly.
  3. Gradually pour the warm milk into the roux, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
  4. Grate the cheddar, gruyere and mozzarella cheese.
  5. Add the cheddar, gruyere and mozzarella cheeses to the sauce and stir until it melts and incorporates completely.
  6. Stir in the chopped chives and season with the Maldon Smoked Sea Salt and pepper to taste. Remove from heat and let the mixture cool completely.
  7. Once the béchamel mixture has cooled, use your hands to shape it into small cylinders or balls, about 3.5cm in diameter.
  8. Place the 75g flour, breadcrumbs and beaten eggs in separate shallow bowls.
  9. Dip each croquette first into the flour, then beaten eggs, then coat evenly with breadcrumbs. Place the coated croquettes on a plate.
  10. In a deep pan or fat fryer, heat oil to 180°C over medium heat.
  11. Carefully place a few croquetas at a time into the hot oil.
  12. Fry the croquettes until they are golden brown and crispy on all sides, about 2-3 minutes per side. Drain and sprinkle with more Maldon Smoked Sea Salt.
  13. For the cheats aioli, bring a pan of water to the boil and add the parsley. Blanch for 1-2 minutes then drain the parsley and cool down in iced water. Once the parsley has cooled, drain it again and squeeze out any excess water. in a food processor or blender, combine the mayonnaise, minced garlic, lemon juice, pinch of smoked salt and parsley. Blitz until smooth and then serve alongside your warm croquettes.
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