Serves 4 to 6

This is a good recipe for a breakfast, brunch or dinner party starter. The croquettes are baked, so they can all be cooked in one batch. It is a good idea to bake them on silicone or baking paper to prevent them sticking. They can be made ahead of time up to coating with the cheese mixture, refrigerated for a few hours, then cooked just before serving.


Flavour Combination:

½ cup cheddar cheese, finely grated

¼ cup ground almonds

¼ cup desiccated coconut

2 cups cooked potato, peeled and mashed

80g smoked salmon trout ribbons, finely chopped

4 to 6 baby courgettes, grated

himalayan salt, to taste

2 eggs, beaten

fresh rocket, to garnish (optional)


To make:

  1. Preheat oven to 180*c
  2. Mix together the cheddar cheese, ground almonds and desiccated coconut, set aside.
  3. Mix the smoked salmon trout and grated courgette into the mashed potato, season with salt.
  4. Using wet hands, shape the mash mixture into oblong or round shapes.
  5. Dip each shape into the beaten egg, then into the cheese mixture to coat.
  6. Place on a baking tray lined with silicone or baking paper, and cook until cheese coating is golden brown (about 30 mins).
  7. Serve garnished with rocket, if desired.


(Recipe by Joanne Clegg, Personal Chef at The Food Crew)