For the filling:

• 50g butter
• 60g cornflour
• 1 cup milk
• salt and pepper
• pinch of nutmeg
• 200g grated mature cheddar cheese
• 1 large egg

For the coating:

• 2 large eggs
• 1 tbsp milk
• ½ cup almond flour
• ¾ cup gluten free oat flour
• ¼ cup cornflour, for dusting
• vegetable oil for frying
• gluten free sweet chilli sauce or tomato sauce to serve (optional)

1.) To make the filling: melt the butter in a saucepan. Add the cornflour and whisk to form a thick paste.

2.) Gradually add the milk to the saucepan and whisk until smooth and thick. Season with salt and pepper. Stir in a pinch of nutmeg.

3.) Add the cheddar cheese. Stir over a very low heat until the cheese is incorporated. At this stage the mixture should be very thick.

4.) Take the saucepan off the heat and allow to cool for a few minutes. Add the egg and whisk the mixture well until everything is combined. Transfer the filling to a greased plate or small tray. Refrigerate for 30 minutes or until cold and stiff.

5.) Halve the cheese filling mixture, then divide each half into 12 equal pieces. Roll the pieces into balls so that you end up with 24 in total.

6.) For the coating: whisk the eggs and milk together. Combine the almond flour and oat flour in a small bowl. Dust the cheese balls in cornflour, then dip each ball into the egg mixture and roll in the almond and oat flour mixture. Dip each croquette into the egg mixture then the almond flour mixture again so that each croquette is coated twice.

7.) You can fry the croquettes immediately but if time allows I like to put mine in the fridge to chill and set before frying. Heat 1cm of vegetable oil in a frying pan. Once hot fry the croquettes in small batches for a few minutes until just golden and crispy on the outside. Drain on a piece of kitchen towel, then serve immediately with some sweet chilli or tomato sauce if using.