Potato and Cheese Croquettes

Instructions

• • In a large bowl, mix together the cold mashed potato, cumin, coriander, red pepper, herbs, zest and garlic. Stir in the white cheese and season with salt and pepper. Add enough beaten egg to bind the mixture together. Cover and refrigerate for 1 hour and then roll large spoonfuls of mixture into cylinders, about 5 cm long.
  • Dip the cylinders in flour, then beaten egg, and then coat in breadcrumbs. Refrigerate for 30 minutes before cooking.
  • Heat 3cm of oil in a saucepan and cook the croquettes in batches, for 4-5 minutes, turning frequently, until golden brown and heated through.
  • Drain on paper towel to remove excess oil. Serve immediately with tomato relish on the side.