Cheesy Potato Croquettes

Crunchy and golden on the outside filled with creamy cheesy mashed potatoes on the inside . These are easy to whip up and can be made in batches and frozen to make ahead of time

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel 12 medium floury potatoes then boil or steam until fork tender . Once cooked let them air dry for 5 minutes then mash or use a potato ricer and add butter salt pepper thyme grated Gouda and cheddar and mix to combine . Optional - fry some bacon pieces and add that in then once the mixture has cooled stir in two eggs

Step 2

Line a small baking dish with plastic wrap then smooth the potatoes inside and cover . Freeze for 1 hour . After one hour sprinkle cornstarch on a work surface then turn out the potatoes and sprinkle more cornstarch on top. Cut the potatoes into long strips then into croquette size pieces . Dip in cornstarch then roll into a cylindrical shape .

Step 3

Beat two eggs in a shallow dish then add breadcrumbs to another shallow dish . Carefully dip the potatoes into egg shake off excess then coat all over in the bread crumbs . Fry in oil on medium heat until golden and crunchy , alternatively bake at 190 c for 20 minutes or air fry 180 c 12 minutes flipping half way through . I serve mine with sweet chili dipping sauce .