Nduja Croquettes

First, place the nduja in the oven at 140°C for about 5-6 minutes, enough to melt it.

In a medium sized saucepan melt the butter and add the flour and salt. Once combined, slowly add the milk little by little and keep whisking over a medium heat for around 5 minutes until the flour has completely cooked out. The mixture should become very thick and firm. 

 Add the cheese and melted nduja and give it a good mix to incorporate the ingredients. Then, pour the mix out into a container and leave to cool for half an hour, before transferring to the fridge for a minimum of 6 hours to cool and set. Once it's cooled, it will become easier to handle. 

To coat the croquettes in breadcrumbs you'll need three bowls; one with seasoned flour, one with whisked egg and one with the breadcrumbs. You’ll also need a tray lined with baking paper on which to place the coated croquettes. 

Using a spoon, scoop out the mixture to your preferred size and roll it into a rough ball. Then, drop the ball into the flour, then in the egg wash, and finally in the breadcrumbs. Always keep one hand dry and repeat the process until all balls are breaded. 

Roll the balls again if you feel like they need a little more shaping and leave them to rest for at least one hour in the fridge before cooking. 

Ideally, the croquettes will be deep fried in vegetable oil at 160°C for 2-3 minutes until golden brown, however they can be cooked in a very hot oven too. If baking, pre heat the oven to 220°C and bake them on a tray lined with baking paper for around 5-6 minutes until golden brown. 

Serve dredged through a dip of your choice and enjoy!