- 4 middle bacon rashers, trimmed, chopped
- 1 egg yolk
- 2 green onions, finely chopped
- 3/4 cup plain flour
- 80g vintage cheddar cheese, cut into 5mm cubes
- 1 1/2 cups fresh breadcrumbs
- 1 egg
- 1/4 cup milk
- Vegetable oil, for shallow frying
- Mixed salad leaves, to serve
- Sweet chilli sauce, to serve
- 600g potatoes, peeled, chopped
- 2 tablespoons milk
- 20g butter
- Step 1Make Mashed potato: Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 8 to 10 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Add milk and butter. Using a potato masher, mash until smooth. Season.
- Step 2Heat a medium non-stick frying pan over medium heat. Add bacon. Cook for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
- Step 3Place mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a bowl. Mix to combine. Shape heaped tablespoons of mixture into 20 balls. Push a cube of cheese into centre of each ball, shape mixture around cheese to enclose.
- Step 4Place remaining flour on a large plate. Place breadcrumbs on another large plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
- Step 5Pour enough oil into a medium, deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook croquettes, in batches, turning for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Serve croquettes with salad leaves and sauce.
All nutrition values are per serve
- Author: Cathie Lonnie & Alison Adams
- Image credit: Andrew Young
- Publication: Super Food Ideas