This is a lovely side dish. Add a few dried herbs to the croquettes if you wish.
- 750g/1lb 10oz floury potatoes, cut into chunks
- 25g/1oz butter
- 2 egg yolks plus 2 whole eggs
- 50g/1¾oz strong hard cheese, such as cheddar, emmental or gruyere
- 50g/1¾oz plain flour
- 100g/3½oz panko breadcrumbs
- olive oil, for drizzling
- salt and freshly ground black pepper
Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle.
Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each.
Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6.
Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown.