Cheese and Kimchi Croquettes Recipe - Great British Chefs

Ingredients

• 25g of unsalted butter
• 90g of Doves Farm Organic Plain White Flour
• 250ml of whole milk, warm
• 50g of mature cheddar, grated
• 50g of mozzarella cheese, chopped
• 100g of kimchi, any larger pieces roughly chopped
• 1/2 tsp light soy sauce
• rice vinegar, to taste
• 3 Freshlay Farms Golden Yolker® eggs, beaten with a pinch of salt
• 100g of Panko breadcrumbs
• 3 tbsp of sesame seeds, ideally a mixture of black and white
• 1 1/2 tbsp of gochugaru, (Korean red pepper flakes)
• sunflower oil, for deep-frying
• 100g of mayonnaise
• 2 tsp doenjang
• 1/2 tsp gochugaru, (Korean red pepper flakes), plus extra for sprinkling