Cheese & kimchi croquettes

by Pat Bingley and Glyn Gordon

A moreish party bite

We’re rescuing the potato croquette from the depths of time to create a moreish party bite. We’ve used a mix of soft, creamy blue and a firm, strong flavoured cheese, making these croquettes the perfect way to use up any cheeseboard leftovers.


750g floury potatoes such as king edwards or maris piper, peeled and rinsed
75g rich, soft cheese (we like blues like gorgonzola dolce or cambozola), fridge cold
200g drained classic spicy kimchi
3 spring onions
½ tsp Eaten Alive smoked chilli rub or smoked paprika
1 tsp black sesame seeds
75g firm, strongly flavoured cheese (comte and gruyère are great here, as is cheddar), grated
75g plain flour
2 eggs, beaten
125g panko breadcrumbs
Oil, for deep frying
Parmesan, to garnish (optional)


Boil the potatoes in well salted water until tender. Drain and allow to steam dry in the colander. While the potatoes are cooking, chop the cold soft cheese into 1cm pieces and return to the fridge until needed. Pick up the kimchi in your hand and squeeze out any remaining brine. Finely slice the drained kimchi and spring onions and set to one side.

Once the potatoes have steamed dry, mash them (ideally with a ricer, but a potato masher is fine). Add the kimchi, spring onions, smoked chilli rub (or smoked paprika), sesame seeds and ½ tsp table salt and mix well. Cover the bowl and place into the fridge for 1 hour to chill. Once the mix has cooled, stir in both cheeses, mixing until evenly distributed.

Form the mix into neat balls, each weighing approximately 50g—it may help to work with lightly oiled hands. Take out three wide, shallow bowls—pasta bowls are perfect—and a baking sheet or large plate. Tip the plain flour into one bowl, the beaten eggs into the second bowl and the panko breadcrumbs into the third. Coat the balls in the flour, then dip them briefly in the egg, then coat well with the panko. You can find your own rhythm here, but it’s typically easier to flour them all first, then egg and crumb them individually, giving them a final gentle roll around your hands to ensure the panko has stuck. Place each finished ball onto your baking sheet or large plate—if you’re making ahead, you can cover and refrigerate at this point.

Heat the oil for deep frying to 180C. Fry the croquettes in batches until deep golden brown. If you’re feeling indulgent, microplane a drift of parmesan over the croquettes just before serving.

Recipe: Pat Bingley and Glyn Gordon