Boyne Valley Bites Recipe: Potato Croquettes with Coole Farm Braised Leeks & Boyne Valley Bán, served with Tastees Tomato & Apple Chutney

Try this delicious recipe from chefs Tara Walker and Conor Halpenny developed as part of our Boyne Valley Bites initative that sees dishes featuring local ingredients feature on menus, make sure to watch out for them in eateries across the Boyne Valley. 

INGREDIENTS 

3 medium sized potatoes
200g Coole Farm baby leeks
50g Butter
150g Boyne Valley Bán, grated
Egg wash (1 egg & a drop of milk)
Some Flour
A few large handfuls of Panko
Breadcrumbs
Oriel sea salt
Pepper
Tastees Tomato & Apple Chutney
Chives, finely chopped
Optional: Newgrange Gold Chilli & Garlic
Oil, flaked sea salt

DIRECTIONS
1.Bake the potatoes. Scoop out the flesh and roughly
slice the skins.
2.Finely slice the leeks and sweat down with a nob of
butter on a low heat for 10 minutes.
3.Mix the potato flesh with the leeks, Boyne Valley Bán
cheese, the salt and the pepper. Roll the mixture into
golf-ball sized balls.
4.Place the egg & milk in a large shallow bowl & mix.
Place the flour in another bowl and the breadcrumbs
in another.
5.Dip the croquettes in the flour, shaking off the
excess. Dip the balls in the egg wash, and finally, in
the breadcrumbs.
6.Deep fry the croquettes in a neutral oil until golden
brown.

Enjoy! 

SUGGESTED DRINKS PAIRING:
Jumping Church Juicy IPA