Ingredients:
2 potatoes
100g cheese
50g flour
2 eggs
oil
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PREPARATION:
Step 1
Preheat the oven to 180°. Bake the potatoes in the oven for 1 -1 ½ hours until they are tender. Then scoop the flesh from the potato into a bowl and mash until smooth. Season with salt and pepper if preferred. Set aside to cool. Take a cube of cheese and mould some of the potato around it and shape into a ‘sausage’. Repeat this with the rest of the cheese and potato.
Step 2
Place the flour onto a plate, beat the eggs in a jug and place the breadcrumbs into a bowl. Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven’t had any problem with them falling apart. Pour the oil into a saucepan and heat on a medium heat to about 180-185°C. It is important that you take caution around the oil as it will be very hot. Deep fry the croquettes in batches for 2-3 minutes until they are golden brown in colour and crisp on the outside. Carefully remove from the oil and drain on kitchen paper before serving. Serve immediately or keep refrigerated. Eat within two days
Enjoy !