INGREDIENTS

3 medium potatoes, peeled and cut into chunks

30g butter

1 egg yolk

½ cup (50g, 2oz) Parmesan cheese, grated

2 tbsps flour

Salt and pepper, to season

½ cup (50g, 2oz) breadcrumbs 

2 tbsps olive oil

METHOD

Place the potatoes in a large saucepan of cold salted water and bring to the boil. Cook for 15 minutes, until soft. Drain and mash with butter until creamy. Set aside until cool enough to handle.

Add the egg yolk, cheese and flour to the bowl with the mashed potato. Season with salt and pepper and mix to fully combine.

Preheat the air fryer to 200°C (400°F).

Combine the breadcrumbs and olive oil and place on a shallow bowl or plate.

Form the croquettes into balls and roll in the breadcrumb mixture. Press in to ensure fully coated.

Transfer to the basket of the air fryer in an even layer. (Be careful not to overcrowd the basket. Cook in batches or use a double layer accessory if needed.)

Cook for 5 minutes per batch, shaking halfway through.

Serves 4

Prep + Cook time: 45 mins

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