Cheddar and leek croquettes with raita dip recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 15 minutes to make, 15 minutes to cook
  3. Rating

These crispy vegetarian croquettes are served with a cooling cucumber dip and are perfect finger food.

tried and tested
Cheddar and leek croquettes with raita dip


  1. 1 tbsp olive oil
  2. A knob of butter
  3. 1 large onion
  4. 2 large crushed garlic cloves
  5. 200g chopped leek
  6. ½ tsp chilli flakes

For the raita dip

  1. ½ cucumber
  2. 200g Greek yogurt
  3. 1 crushed garlic clove
  4. A handful of chopped fresh mint leaves
  5. 100g fresh white breadcrumbs
  6. 2 tbsp beer (such as Badger Organic Dandelion ale)
  7. 100g finely grated mature Cheddar
  8. 1 large free-range egg
  9. 2 tbsp olive oil


  1. 1. Heat 1 tbsp olive oil and a knob of butter in a frying pan over a low heat. Finely chop 1 large onion and fry with 2 large crushed garlic cloves for 5 minutes until softened. Increase the heat to medium, add 200g chopped leek to the pan with ½ tsp chilli flakes and cook, stirring, for 4 minutes. Remove to a large bowl and cool.
  2. 2. Meanwhile, make the raita dip: grate ½ cucumber and mix with 200g Greek yogurt, 1 crushed garlic clove and a handful of chopped fresh mint leaves. Season and set aside. Stir 100g fresh white breadcrumbs, 2 tbsp beer (such as Badger Organic Dandelion ale) and 100g finely grated mature Cheddar through the cooled onion mix. Separate 1 large free-range egg, add the yolk to the bowl, season and mix well. Shape into 12 walnut-size croquettes. Dip each one first in the egg white, then roll in fresh white breadcrumbs (about 25g) to coat. Heat 2 tbsp olive oil in a large frying pan over a medium heat, then fry the croquettes for about 6 minutes, turning now and then, until golden, crisp and piping hot. Serve with a crisp green salad and the raita on the side.

Nutritional info

Per serving: 411kcals, 27g fat (11.8g saturated), 16.2g protein, 25.5g carbs, 6.5g sugar, 1.1g salt

Chef's tip

You can freeze the raw croquettes for up to 3 months. Defrost thoroughly before cooking.


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