Bacon and cheese croquettes

Ingredients

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 and sweet chilli sauce, to serve

Mashed potato

600g potatoes, peeled, chopped

2 tablespoons milk

20g butter

Method

Step 1

Make 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 2

Heat 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 3

Place 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 4

Place 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 5

Pour 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.

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