These bacon and leek croquettes, with streaky bacon from our outdoor-reared pigs, are sure to impress with their varied textures and striking taste. They’re perfect as an appetiser or starter, or as snacks for hungry guests.
This recipe makes around 20 croquettes.
200g streaky bacon
40g unsalted butter
200g plain flour
400ml milk (full-fat)
150g dried breadcrumbs
1l vegetable oil
Fry the mouth-watering Wiltshire Bacon streaky bacon at a medium heat so it becomes golden.
Remove the hard outer parts of the leek and slice it thinly. Melt butter in a saucepan then add the leek pieces and a little salt. Cook until soft.
Stir in 100g (half) of the flour until thick. Next, add milk incrementally and keep stirring.
Take the pan off of the heat and add some black paper. Once cooled, break and stir in the streaky bacon rashers then place the mixture in the fridge for a minimum of two hours.
Beat the eggs and put the breadcrumbs and the rest of the flour on separate plates. Shape the chilled mixture into balls around the size of a tomato (aside: our delicious chilli tomato jam goes brilliantly alongside these). Cover the balls in flour, coat in the beaten egg and then roll in breadcrumbs and chill again for about half an hour.
Heat oil to 180°C and fry the croquettes, turning them to ensure even cooking.
Drain any excess oil and sprinkle salt to finish and serve.