Boil 600g of spuds for 20-25 minutes until soft but not mush. Make mash without liquid (no milk, etc), season,

Allow to cool

Separate into 40g portions (50g-55g was too big once on the plate last time)

Flatten into rounds

Put a stripe of nduja and a sliver of cheddar, or finely chopped sundried tomatoes and olives, in the centre of each.

Pick up the round on the side of a knife and place in palm, shape into a ball by closing edges up onto themselves then close up. Roll into a sausage and square ends off.

Put back in fridge

Whisk an egg in a bowl

Put some flour in a bowl

Put some breadcrumbs in a bowl

Flour each croquette, flour it, egg it, breadcrumb it, salt-flake it, put it on a baking sheet ready to bake and put back in fridge.

When ready to cook, drizzle with olive oil and bake from a top element setting at 200 for 20 or until golden brown.

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