Potato, bacon and cheese croquettes

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500 g	potatoes — peeld and cubed
200 g	bacon — back, chopped
1	garlic — cloves, crushed
100 g	mature cheddar cheese — grated
2	eggs — large, beaten
150 g	breadcrumbs — white
	sunflower oil — for deep frying

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Boil the potatoes until tender. Fry the bacon until cooked, then add the garlic.

Drain the potatoes and mash them. Stir in the bacon and cheese, and season to taste.

Mould spoonfuls of mixture into small oval shapes and dip each into the egg, then into the breadcrumbs. Chill until your guests arrive.

Heat the oil over a medium heat until fairly hot, then deep-fry the croquettes until golden. Drain on paper towels and serve warm.

Good idea:
Ensure the oil is hot before you add the croquettes, otherwise they’ll absorb too much oil and cook instead of fry.

Words and image: Ideas magazine

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