Ingredients:

4 rashers middle bacon, trimmed, finely chopped

2 cups cold mashed potato

1 egg yolk

2 green onions / spring onions, finely chopped

3/4 cup plain flour

40g mozzarella cheese, cut into 1cm cubes

1 1/2 cups fresh breadcrumbs

1 egg

1/4 cup milk

azalea grapeseed oil, for shallow-frying

mixed salad leaves, to serve

Directions:

1. 1. Heat a medium non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
2. 2. Combine mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a large bowl. Roll heaped tablespoons of mixture into 20 balls. Push 1 cheese cube into the centre of each ball.
3. 3. Mould mixture around cheese to enclose. Place remaining flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl.
4. 4. Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs. Heat oil in a deep frying pan over medium-high heat.
5. 5. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Serve with salad.

Bon Appetit!