Serves 6
2 oz (50g) butter
2 oz (50g) plain flour 1/2 pint (300ml) milk salt and freshly milled pepper
8 oz (225g) grated Cheddar cheese 1 egg
toasted breadcrumbs, for coating butter, for frying
lemon wedges, to serve
Melt the butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the milk. Bring to the boil, stirring well all the time to make a smooth sauce. Simmer for 3-5 minutes to thicken. Draw off the heat, season with salt and pepper and stir in the cheese. Separate the egg, set aside the white and beat the yolk into the cheese mixture. Allow mixture to become completely cold.
Using a fork, lightly break up the egg white in a soup plate. Spoon out tablespoonsful of the cheese mixture and with wetted fingers shape in small croquettes you should get about 12. Coat each one in the egg white, then coat in the toasted breadcrumbs. Chill for at least 1 hour to firm the coating.
Melt butter for frying in a frying pan over moderate heat. Fry the croquettes in batches for 6 minutes, turning once, until heated through and brown all over. Serve with lemon wedgesthe lemon juice counteracts the richness of the cheese and sharpens the flavour. Serve on slices of hot toast if liked.