Cockle croquettes
Makes: 10
Prep time: 50 minsTotal time: 
Recipe photograph by Maja Smend
Cockle croquettes
Inspired by the British seaside, these cockle croquettes are a wonderful summer snack
Makes: 10
Prep time: 50 minsTotal time: 
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Nutritional information (Per croquette)
Calories
221Kcal
Fat
15gr
Saturates
3gr
Carbs
13gr
Sugars
2gr
Fibre
0gr
Protein
8gr
Salt
0.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 25g butter
- 1 echalion shallot, diced
- 40g plain flour
- 250ml milk
- 2 x 155g jars pickled cockles, drained
- ½ x 30g pack parsley, finely chopped
- ½ tbsp English mustard
- zest of ½ lemon
- sunflower oil, to fry
For the coating
- 40g plain flour
- 2 medium eggs, beaten
- 75g panko or other dried breadcrumbs, blitzed to a fine crumb
For the dipping sauce
- 100g mayonnaise
- 1-1½ tsp English mustard, to taste
Step by step
Get ahead
Make up to the end of step 4 and freeze. Fry as instructed, directly from frozen, then bake for 10 minutes in a hot oven to serve.
- Melt the butter in a medium saucepan and gently fry the shallot for 4-5 minutes until softened. Stir in the flour and cook for a minute. Gradually add the milk, whisking constantly, and continue to cook for 5 minutes, still stirring, until thick.
- Stir in the cockles, parsley, mustard and lemon zest, then season to taste. Scrape into a shallow dish and press baking paper or clingfilm onto the surface. Leave to cool, then chill for at least an hour, until firm.
- Line up three bowls; one with flour, one with egg and the other with breadcrumbs. Remove the croquette mixture from the fridge. With wet hands, roll the mix into 10 small logs (about 3cm x 6cm). Set aside on a tray as you go.
- One by one, roll the croquettes in flour, then in egg and lastly in crumbs. Chill for 30 minutes.
- Meanwhile, mix together the mayo and mustard in a small bowl; set aside.
- Pour oil into a frying pan to a depth of 5mm; place over a medium-high heat. When hot, shallow-fry half the croquettes for 4-5 minutes, turning regularly until golden brown all over and piping hot; drain on kitchen paper. Repeat with the remainder, and serve with the sauce.
