Created by Spinneys
Prep time 40 minutes
Cook time 35 minutes
Serves 6
Cuisine Arabic
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 766
Fat 38g
Saturates 20g
Protein 27g
Carbs 79g
Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the mayonnaise, add the olive oil and herbs to a blender and blitz. Add the mayonnaise to a small bowl and swirl in the oil-herb mix. Refrigerate until needed.


Finely chop the leek and grate the Cheddar.


To make the croquettes, pour the camel milk into a pan and add the bay leaves, leeks, peppercorns and cloves and place over a low heat. Bring to a simmer then take off the heat and set aside to infuse for 5-10 minutes. Strain the milk into a jug and discard the spices and leek.


Melt the butter in a large pan. When it begins to foam, add 100g of flour and stir continuously over a medium heat for approx. 5 minutes, until golden. Gradually add the infused milk to the flour and butter mix, whisking to make sure you have a smooth mixture. Stir in the cumin and cheese, season with the salt and white pepper and then pour into a bowl. Cover with cling film and chill in the fridge for at least 3-4 hours or overnight.


Rub your hands with a little oil before you start shaping the croquettes. Use a tablespoon to scoop out a heaped portion of the chilled mixture then roll it into a ball – about the size of a walnut – between your hands. Repeat the process until all the mix has been used. You should end up with 15-20 croquettes.


Roll each ball in the remaining flour, then dip into the beaten eggs and finally roll in the breadcrumbs.


Heat the oil in a deep-fryer or large pan to 200°C, or until a cube of bread turns golden in 30 seconds. Deep fry the croquettes in batches for 2-3 minutes until golden brown. Drain on paper towels.


Serve with the herb mayonnaise.