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Potato croquettes

Ingredients

  • 800 g potatoes A good masher like Maris Piper or Desiree works best
  • 100 g cheddar cheese 60g grated and 40g cut into small cubes
  • 5 slices Serrano ham
  • 1 egg beaten
  • 3 tbsp plain flour
  • 150 g panko breadcrumbs
  • 1 tbsp olive oil
  • Light oil spray
  • Sea salt & black pepper to taste

Instructions

  • Peel and halve the potatoes and cook in a large pan of salted boiling water until soft, for approximately 20-25 minutes.
  • Preheat the oven to 220°C / Fan 200°C / Gas 7.
  • Drain and mash the potatoes and allow to cool slightly. Season and add the 60g of grated cheese and mix through.
  • Tear the Serrano ham into small pieces. Take a small ball of the potato mash and flatten into an oval shape in the palm of your hand. Place a small amount of the Serrano ham and a cube of cheese in the middle. Fold the mash into itself ensuring the ham and cheese are tucked inside. Repeat until you have formed all of the croquettes.
  • Place the flour, beaten egg and breadcrumbs each separate plates, or in shallow bowls. Mix the olive oil through the breadcrumbs (this ensures a nice golden finish to the croquettes that you would normally get from frying).
  • Take each croquette one at a time and roll in the flour, then the beaten egg and then coat in the breadcrumbs.
  • Place on a baking tray lined with parchment paper and spray with a light oil spray. Bake in the oven for approximately 20 minutes, turning half-way through, until golden.