Potato and leek croquettes

Chilling • 1 hour

Serves 4

1 tbsp olive oil

1 leek, white part only, finely chopped

1 garlic clove, finely chopped

1lb (450g) baking potatoes, peeled and cut into chunks

1 large egg, plus 2 large eggs, lightly beaten

1/2 cup freshly grated Parmesan cheese

2 tbsp finely chopped flat-leaf parsley leaves

1/2 cup all-purpose flour

2/3 cup fine dry bread crumbs

olive oil or vegetable oil

sea salt and freshly ground black pepper

Method:

1 Heat the 1 tablespoon of olive oil in a saucepan over low heat. Add the leek, and cook for a few minutes until it wilts. Add the garlic, and cook for 30 seconds. Set aside to cool.

2 In a large saucepan of salted water, add the potatoes and bring to a boil. Boil for 15–20 minutes or until tender. Drain, return to the pan, and mash until very smooth. Add the leek and garlic mixture, the 1 egg, the Parmesan, and parsley, and season with salt and pepper. Stir, and chill in the refrigerator for at least 1 hour

until cool and firm.

3 To make the croquettes, take a bit of the potato mixture, and place in the palm of your hand, forming into an oval shape. Continue until all the mixture has been used.

4 Spread the flour on a baking sheet. Place the croquettes on top, and gently shake the pan to coat. Dip each croquette into the beaten eggs, and coat with bread crumbs. Heat the oil in a heavy pan over a medium-high heat, then deep-fry the croquettes, cooking in batches, for 10–15 minutes or until golden brown. Serve hot.

Potato and leek croquettes