Pickled Walnut & Potato Croquettes with Pickled Walnut Mayo

Ingredients:

• • 500g mashed potatoes, warm

• • 150g bacon, finely diced

• • 1 shallot finely diced

• • 100g strong cheddar cheese

• • 1 tsp mustard powder

• • 2 pickled walnuts, patted dry and roughly chopped.

• • Cracked black pepper and salt to taste

• • 60g plain flour

• • 2 large eggs, beaten

• • 120g panko breadcrumbs

• • Vegetable oil, for frying

Method:

1. 
   
   1. Add the bacon to a cold fry pan and cook over medium heat until the bacon is golden and the fat has started to crisp. Remove from pan with a slotted spoon, then add shallots and gently cook until softened.
   2. In a large bowl, combine the mashed potatoes, bacon, shallots, cheese, mustard powder pickled walnuts and lots of black pepper. Mix well until everything is combined, then taste for seasoning, adding salt and extra pepper if required.
   3. Line a baking sheet with baking paper. Take a small portion of the potato mixture and shape it into a ball, about the size of a walnut, and place on the baking tray. Repeat with the remaining mixture. Pop these in the fridge to chill for 30 minutes.
   4. Meanwhile, place the flour, beaten eggs, and breadcrumbs into three separate shallow dishes.
   5. Roll each croquette in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each croquette is fully covered.
   6. In a deep frying pan, heat about 2.5 cm of vegetable oil over medium heat.
   7. Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
   8. Remove the croquettes with a slotted spoon and place them on paper towels to drain excess oil.
   9. Serve immediately with Pickled Walnut Mayo.