Place the Pyotts KIPS and parsley in a food processor and process into fine crumbs. Transfer to a shallow dish.Lightly mix together the mashed potato, cream, cheese, rosemary or sage, parsley and bacon. Season to taste with salt and pepper.Shape the mixture into 20 – 24 croquettes, the size and shape of fat cigars. Dip each croquette first in the egg and then roll it in the biscuit crumbs, ensuring that it is well coated with the crumbs.
Repeat the process until all the mixture has been used up, then place in the fridge to firm for at least 20 minutes.To cook, heat (to about 170°C) 2 cm of oil in a pan and fry a few croquettes at a time on all sides until golden brown and crispy.
Drain on paper towel before serving.Reprinted with permission of I Love Cooking. To visit I Love Cooking's
blog, click here.
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