Smoked Cheese & Bacon Croquettes

3 cups cold mashed potatoes (firm and not too creamy)

200g bacon, cooked till crispy then chopped

3 spring onions, finely sliced

2 tsps wholegrain mustard

100g smoked cheese, grated

100g mozzarella, grated

Salt & pepper, to taste

½ cup plain flour (for coating)

2 eggs, beaten

1 ½ cups breadcrumbs

The Good Oil extra virgin rapeseed oil, for frying

½ cup mayonnaise

2 tbsp sriracha (or to taste)

In a large bowl, mix together the mashed potatoes, crispy bacon, spring onions, mustard, smoked cheese and mozzarella. Season well with salt and pepper, then stir until the mixture is evenly combined. If the mixture feels too soft to shape, chill it in the fridge for about 30 minutes to firm up.

Use an ice cream scoop or your hands to form the mixture into even-sized balls (roughly golf ball size). Roll each ball lightly in flour, dip into the beaten egg, then coat in panko breadcrumbs. For an extra crisp finish, you can double dip in egg and panko if you like.

Heat the oil in a deep-sided frying pan or pot over medium heat until gently bubbling. Fry the croquettes in batches for 2–3 minutes, turning occasionally, until golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.

While the croquettes are frying, stir together the mayo and sriracha in a small bowl.

Serve the croquettes hot, with the sriracha mayo on the side for dipping.