Cheese and Ham Croquettes

These aren't technically traditional croquettes a they cheat and use mashed potato instead of a white sauce for the base, but I'll forgive them that as they're very easy to make.

Ingredients

• 400g potatoes
• 45ml milk
• 100g grated cheese
• 2 slices ham, finely chopped
• 2 tbsp flour
• 1 egg, whisked
• 100g breadcrumbs
• a generous spray of sunflower oil

400g potatoes - microwave method, 12minutes 45ml milk 100g grated cheese 2 slices ham, finely chopped 2 tbsp flour 1 egg, whisked 150g breadcrumbs generous spray of sunflower oil

Method

1. Cut any bad bits out of the potatoes and cut in half so they are about the same size.
2. Spike the potato skin all over with the point of a knife.
3. Place on a microwave proof plate and microwave for 12 minutes.
4. Use a potato ricer to mash the potatoes into a bowl - save the skins as they make a great snack when grilled with some cheese and bacon.
5. Add the milk, grated cheese and chopped ham to the riced potato and mix well.
6. Cover and chill the mixture in the fridge for at least a couple of hours.
7. Put the flour in a bowl, the egg in a separate bowl and finally the breadcrumbs in a third.
8. Take the potato mixture out of the fridge and form into about 12 golf-ball sized balls.
9. Use the flour, egg and then breadcrumbs to coat the outside of the potato in bread crumbs. You'll want to use one hand to mix the balls in the flour and breadcrumbs and the other one to roll them around in the egg mixture - this saves you from coating your hands in sticky egg-flour-breadcrumb mixture.
10. Place the breaded balls on a tray - at this point you can cover and return to the fridge until you're ready to use them.
11. Pre-heat the air fryer to 200 degrees Celsius.
12. Spray the balls with sunflower oil and then transfer to the pre-heated air fryer.
13. Cook for 12 minutes, turning over after about 6 minutes.
14. Serve with a tomato salsa to dip and enjoy hot.

Serves 3 to 4.