An excellent way to use up leftovers, these croquettes are great to include in a tapas-style supper.
Put the potatoes in a large pan and cover with cold salted water. Bring to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow the potatoes to steam dry in the colander for a few minutes. Mash well with a little butter.
In a large bowl, combine the mash, chopped ham, petit pois, mint and some seasoning. Using your hands, shape the mixture into thumb-sized cylinders. Put the flour, beaten egg and breadcrumbs in three bowls. Roll the croquettes in the flour, dip in the beaten egg, and then roll in the bowl of breadcrumbs.
Put a little oil in a frying pan and fry the croquettes for 4-5 minutes, turning frequently to get an even golden colour. Drain on kitchen paper and serve on a bed of watercress with a drizzle of lemony vinaigrette.
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Recipe taken from the SORTED food recipe collection.