Potato croquettes are made with mashed potato, cheese and leek, formed into shapes and then coated in breadcrumbs. They make a tasty accompaniment to many meals in place of traditionally cooked potatoes.
Wash the potatoes, pierce the skins and cook in the microwave or oven.
Spoon the insides of the potatoes into a large bowl and mash with a fork to make sure there are no lumps. Discard the skins to use elsewhere.
Grate the cheese and add to the potato while the potato is still warm.
Finely chop the leeks and add to the other ingredients.
Season with salt and pepper and mix well.
Sprinkle some dried breadcrumbs onto a large plate. Take about a dessertspoon of the potato mixture, compress and form into a croquette shape. Roll in the breadcrumbs until it is fully coated, including the ends. Continue until the rest of the mixture is used up.
Chill for a minimum of 30 minutes before cooking.
Lightly oil a non-stick metal baking sheet and place the croquettes on the baking sheet.
Cook in a preheated oven at 200°C, 400°F, gas mark 6 for around 20 minutes or so or until golden. Turn during the cooking time so that they cook evenly.