Cheddar Cheese and Potato Croquettes

Preheat the oven to 190°C (fan 170°C, gas mark 5).

Bake the potatoes in the oven for 1 -1 ½ hours until they are tender. Then scoop the flesh from the potato into a bowl and mash until smooth. Season with salt and pepper if preferred. Set aside to cool.

Take a cube of cheese and mould some of the potato around it and shape into a ‘sausage’. Repeat this with the rest of the cheese and potato.

Place the flour onto a plate, beat the eggs in a jug and place the breadcrumbs into a bowl.

Roll the ‘sausages’ in the flour, then dip into the beaten egg and finally into the breadcrumbs, ensuring they are evenly coated. Chill in the fridge for about 30 minutes.

Pour the oil into a saucepan and heat on a medium heat to about 180-185°C. It is important that you take caution around the oil as it will be very hot.

Deep fry the croquettes in batches for 2-3 minutes until they are golden brown in colour and crisp on the outside. Carefully remove from the oil and drain on kitchen paper before serving. Serve immediately or keep refrigerated. Eat within two days