Drain the hot tender potatoes well and shake dry. Place into a large mixing bowl and mash until there are no lumps. Add the ham and cheese and season well.
Add the flour and egg yolk and mix until well combined. Divide the mixture into 12 – 15 pieces then shape and roll into croquettes.
Coat each one with seasoned flour, egg and lastly a generous coating of breadcrumbs.
Place all the croquettes onto a tray and chill the in the fridge for at least 15 minutes.
Fill a large deep frying pan with 3 cm cooking oil and heat up. When the oil is sizzling hot, place a few croquettes at a time in the pan. Fry for +- 4 minutes a side. They should be golden and crispy on the outside and hot in the middle. Transfer onto paper towel to absorb excess oil. When all of them are fried, you can place them on a baking tray and heat them in a hot oven for 5 minutes before serving.
Serve with watercress and a honey and mustard dressing. To make the dressing, whisk all the ingredients together with a whisk until well combined and thick. This is a great dipping sauce for the croquettes too!
Reprinted with permission of Bits of Carey
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