Black Combe Potato Croquettes
750g floury potatoes, cut into chunks
70g Black Combe Ham
25g salted butter
2 egg yolks (for the mixture)
1 egg (for breadcrumb coating)
50g hard cheese
50g plain flour
100g panko breadcrumbs
Olive oil, for drizzling
- Simmer the potatoes in lightly salted water for 15 minutes. Drain and mash the potatoes. Tear the Black Combe Ham into bite sized pieces and mix into the mash. Add the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle.
- Shape the mixture into croquettes either by hand or with 2 spoons.
- Put the flour, beaten egg and breadcrumbs into three clean, individual saucers. Dip each croquette in the flour first, then in the egg before finally coating them in the breadcrumbs. This can be a bit of a messy job so have a cloth handy to wipe your hands. Pop them all on a baking tray and leave to cool.
- Preheat the oven to 180C. Drizzle the oil over the croquettes and place in the oven for around 20 minutes.