Cheese Croquettes with Haskap Berry Ketchup

Cheese Croquettes on a white plate with a bowl of Haskap Berry Ketchup in the middle.

Recipe by Chef Arnaud Marchand

Made With Icon

Made With:

Prep Time Icon

Prep Time:

10 min

Cook Time Icon

Total Time:

25 min

Servings Icon


4 Servings



  • 170 grams of Perron cheddar cheese, aged two years
  • 2 T. flour
  • 2 eggs, beaten
  • 3 crumbled Shredded Wheat biscuits (23 grams each)


  • 1 T. canola oil
  • ½ small onion, diced
  • 1 celery stalk, diced
  • ¼ cup cider vinegar
  • 2 T. maple syrup
  • 1 cup haskap berries (or blueberries)
  • ¼ cup water
  • Salt and pepper



  1. Heat the oven to 375º F
  2. Cut the Perron cheese into 12 equal pieces.
  3. Put the flour, beaten eggs and crumbled Shredded Wheat into three separate dishes.
  4. Dredge the pieces of cheese in the flour first, then the eggs and finally the Shredded Wheat.
  5. Repeat the preceding process.
  6. Place on a cookie sheet lined with parchment paper.
  7. Oven bake for about five minutes.


  1. In a saucepan, heat the canola oil over a medium heat.
  2. Add the onions and caramelize them well for 10 to 15 minutes.
  3. Deglaze them with the cider vinegar and reduce by ¾.
  4. Add the celery, Haskap berries and water.
  5. Reduce the heat to low and simmer for 25 minutes.
  6. Mix with a hand blender.

Place the Croquettes on a platter with the side of Haskap Berry Ketchup for dipping.