Method

Croquettes

Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat for 20minutes.

In the meantime, fry the bacon until crispy.

Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, cream, egg, cheese and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon/ham and parsley.

In different bowls put in the flour, egg, breadcrumbs. Add some salt in flour and egg if needed.

Scoop the potato and roll into a golf ball size. Firstly, roll the croquettes in the flour, then dip them in the egg and finally roll it into the breadcrumbs. Make sure the croquettes are completely covered. Refrigerate the coated croquettes for 30 mins or more before frying so it is firm and hols the shape.

Heat up oil in a deep pot to deep fry the croquettes. Cook it for 7 minutes in medium heat or till it turns golden brown.

Garlic Aioli

Mix all the ingredients in a bowl and whisk it well.