INGREADIENT

• 4 bacon rashers finely chopped
• 2 cups mashed potato cold
• 1 egg yolk
• 2 green onions finely chopped
• 3/4 cup plain flour
• 40 g mozzarella cut into cubes
• 1 1/2 cups fresh breadcrumbs
• 1 egg
• 1/4 cup milk
• 1/2 cup oil for frying

Direction

1. Heat non stick frying pan over medium heat and cook bacon 3-4 minutes or until crisp.
2. Combine mashed potato, egg yolk, onion, bacon and ¼ cup of flour in a large bowl.
3. Roll heaped tablespoons of mixture into balls. Push one cheese cube into the centre of each ball, molding mixture around to enclose the cheese.
4. Place remaining flour on a plate and breadcrumbs on another plate.
5. Whisk milk and egg together and place in a shallow bowl.
6. Roll croquettes in flour shaking off any excess. Dip in egg mixture then coat in breadcrumbs.
7. Heat oil in frying pan.
8. Cook croquettes in batches then transfer to a plate lined with paper towel and serve hot.