Potato Chicken and Cheese Croquette

Original Recipe by Amy Beh

400g potatoes, washed
½ tsp butter
2 tbsp self-raising flour
1 egg, separated
1 bowl breadcrumbs
oil for deep-frying

Seasoning

pinch of salt and sugar
dash of pepper
½ tsp chicken stock granules

For the filling

1 slice cheddar cheese, shredded
½ tsp finely chopped garlic
100g minced chicken fillet
dash of pepper
pinch of salt and sugar
1 tbsp chopped coriander leaves

Bring a pot of water to the boil. Put in the potatoes and cook until done. Remove and peel the potatoes. Mash the potatoes and add butter while still warm. Stir in beaten egg yolk and add the self-raising flour gradually to mix until you get a pliable mixture. Flour your hands and divide the mixture into 15 equal portions.

Heat a little oil in a non-stick pan and fry garlic until fragrant, then add the minced chicken. Fry well then add salt, pepper and sugar. Mix in chopped coriander leaves. Dish out and leave to cool briefly. Add in the shredded cheese to mix.

Take a portion of the potato mixture. Add a teaspoon of filling and enclose the filling well, wrapping it neatly into a ball. Flour your hands well to prevent the mixture from sticking to your hands. Dip the balls in egg white, then roll in breadcrumbs and deep-fry until golden and crispy. Serve with chilli dipping sauce.