Ingredients

Serves 6

• 500g rooster potatoes, cut into chunks
• 25g butter, melted
• 1 egg yolk
• 75g smoked mature cheddar, grated
• 4 scallions, thinly sliced (or use cabbage thinly chopped, blanched)
• 80g (30+50g) plain flour
• 2 eggs, beaten
• 80g panko breadcrumbs
• 1 pinch of chilli flakes
• Sunflower oil spray for cooking
• salt and pepper

Method

1. In a saucepan, place the potatoes and fill with cold water. Simmer the potatoes until tender. Remove from the heat and mash well. Place in a bowl and set aside to cool.
2. Next, Beat the mash potatoes mixture with the egg yolks, 40g flour, the chopped scallions, the cheese. Season well to taste. Cover and leave until firm and cool enough to handle.
3. Shape the mixture into 12 croquettes and place in the fridge to set for 30 minutes if possible.
4. In three separate bowls, place the flour, beat the eggs and place the panko breadcrumbs with the chilli flakes in the last bowl.
5. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs.
6. Place on a tray lined with parchment paper and a coating of breadcrumb. Set in the fridge until required.
7. Preheat the air fryer if needed and place the croquettes in the basket. Spray with some oil.
8. Air fry for 6-8 minutes until coloured all around.
9. If cooking in a fryer, shallow fry or fry in oil at 160˚C.
10. Remove from the basket, Season well and serve immediately with a sprinkle of spring onions or as a side to your dinner.