500 grams floury potatoes, peeled and chopped roughly
2 tablespoons butter
2 cloves garlic, crushed
2 teaspoons Dijon mustard
2 spring onions, very thinly sliced
½ cup cottage cheese
½ teaspoon grated nutmeg
300 grams ham, diced finely
¾ cup grated Cheddar cheese
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly ground pepper
2 eggs, beaten
1 cup plain flour
2 cups panko breadcrumbs
vegetable oil for shallow frying
Cook the potatoes in boiling salted water until tender. Drain and tip back into the saucepan. Place over a low heat to drive off excess moisture. Mash well then stir in the butter, garlic, mustard, spring onions, cottage cheese and nutmeg. Season well then set aside to cool.
Stir in the ham, Cheddar and parsley. Form into small, fat cylinders about 6cm long and chill until firm. Put the eggs, flour and breadcrumbs into 3 separate dishes and season.
Dip the croquettes in the egg, then the flour then the breadcrumbs, patting them on well to adhere. Heat a little oil in a saute pan and cook the croquettes on all sides until golden and crisp.
Drain on kitchen towels then serve immediately. Makes about 16.