Sun-dried Tomato & Cheese Croquettes – Made in Hackney : Life Beyond Cheese

Sun-dried Tomato + Cheese Croquettes

With a lovely crunchy exterior and a creamy middle these are great for nibbling or serving along with a salad.

Makes 10 – 20 croquettes, depending on size


285 grams raw cashews, soaked overnight

75 grams sun-dried tomatoes

1⁄2 teaspoon salt

2 + 3 tablespoons water

2-3 tablespoons cornflour (or for gluten free buckwheat flour)

100g wholemeal breadcrumbs (or for gluten free oats/rolled buckwheat)


  1. Preheat oven to 180 degrees celsius and line a baking tray with parchment.
  2. Blend together the nuts, tomatoes salt and 2 tablespoons of water in a food processor until it is a thick and creamy paste, with no lumps of tomato or cashew. You will need to stop a few times to scrape down the sides.
  3. Place mixture into a bowl and refrigerate for approximately 30 mins until the mixture is firm enough to mould. (If you want to make the mixture ahead of time it can stay in the fridge for up to 2 days)
  4. Form the mixture into ball or logs and place in the freezer to firm up for 30 minutes until firm but not frozen through.
  5. Make a quick batter out of cornflour and the remaining water. One by one dip the cheese shapes into the mixture and then straight into the breadcrumbs so that they are fully coated. Place onto prepared baking tray. Repeat with the remaining shapes.
  6. Place into the preheated oven for 20-25 minutes until crispy on the outside and cooked though in the middle. Best served immediately.
%d bloggers like this: