Air Fryer Recipe
Cauliflower Cheese Croquettes
Cauliflower cheese croquettes are a delightful twist on a traditional British favourite, combining the comforting flavours of cauliflower cheese with a crispy, golden exterior using an air fryer.
Ingredients
- 1 medium cauliflower, cut into florets
- 250g mature cheddar cheese, grated
- 2 tbsp plain flour
- 3 tbsp unsalted butter
- 250ml milk
- Salt, to taste
- Freshly ground black pepper, to taste
- Nutmeg, a pinch
- 1 egg, beaten
- 100g breadcrumbs
- Spray oil (suitable for air frying)
Method
- Steam the cauliflower florets until tender, about 10 minutes. Drain and cool.
- In a saucepan, melt butter and whisk in flour to make a roux. Cook until pale golden.
- Gradually add milk, whisking continuously until the sauce thickens, about 5–7 minutes.
- Remove from heat, season with salt, pepper, and nutmeg, then stir in cheddar cheese until melted.
- Mash the steamed cauliflower, mix with cheese sauce, and adjust seasoning. Cool to room temperature, then refrigerate for at least an hour.
- Shape the mixture into small croquettes or patties.
- Preheat air fryer to 200°C (392°F). Set up a breading station with beaten egg and breadcrumbs.
- Dip each croquette in egg, then roll in breadcrumbs. Lightly spray with oil.
- Air fry for 12–15 minutes, turning halfway, until golden brown and crisp.
Why this works in an air fryer
Chilling firms the flour-thickened cheese sauce so the croquettes hold their shape. A dry breadcrumb coating gives the air fryer’s fast convection something to dehydrate and brown, while a light oil spray supplies surface fat for even crisping without deep-frying.
Equipment notes
Assumes a 5–6 litre basket air fryer holding about 8–10 small croquettes in one layer with gaps. In a single-drawer model, cook in batches rather than stacking; in a dual-zone air fryer, split evenly between drawers and check 2–3 minutes early, as smaller loads brown faster.
Common pitfalls
- Mixture slumps or sticks to your hands when shaping? It has not chilled enough or the cauliflower is too wet; refrigerate longer and, next time, drain/steam-dry the florets before mashing.
- Croquettes split and leak cheese by minute 6? The coating is thin or the mixture is too warm; chill the shaped croquettes for 15–20 minutes and make sure the breadcrumbs fully cover any cracks.
- Breadcrumbs are pale and dry after 12 minutes? There is not enough surface fat; spray again lightly and cook 2–3 minutes more, turning once for even colour.
- Croquettes flatten on the underside or tear when turned? They are being moved before the crust has set; leave until at least halfway, then turn with a thin spatula rather than tongs.
Variations & substitutions
- Use panko breadcrumbs for a rougher, crunchier crust; they brown a little more unevenly, so spray well and watch the final 2 minutes.
- Swap mature cheddar for Red Leicester or a cheddar-Gruyère mix; softer cheeses melt more readily, so keep the filling well chilled before breading.
- Add 1 tsp English mustard or a pinch of cayenne to the cheese sauce; it does not change timing but makes the richness taste sharper.
- Use gluten-free plain flour and gluten-free breadcrumbs; the filling may set slightly less firmly, so chill thoroughly before shaping.
Storage & reheating
Keep cooked croquettes refrigerated for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot through and crisp again.
Nutrition
Calories: 250
