Chicken Croquettes and Mushroom Croquettes (La Tasca)

• 1 packet of Smash or instant mash potato, made up
• 1 breast and leg of cooked chicken chopped finely
• 9 closed cup mushrooms chopped finely
• 1 white onion chopped fine
• 1 clove garlic crushed
• salt and pepper
• 1 tub breadcrumbs
• 2 eggs beaten
• garlic mayonnaise

Fry the onion and garlic in a pan together on a low heat, in a little olive oil, until soft. Empty the cooked onions and garlic into a bowl with the mashed potato and mix until combined. Split this mixture into two bowls.

Next cook the mushrooms in a pan with some oil again until soft and cooked. Put these into one of the bowls and combine.

Put the cooked chicken into the other bowl and combine together.

If potato is still a little hot, place both bowls in the fridge to chill, the croquettes are much easier to mould when cold.

Once chilled, get bowls out and scoop a spoon of mixture into floured hands (this is going to be messy), roll into small barrel shapes and use all mix. Place barrels onto a plate and again put back in the fridge to chill.

Switch on deep fat fryer to heat up on the highest setting.

Beat eggs and put into a flat bowl and empty breadcrumbs into another flat bowl or onto a plate. Roll each barrel shape into the egg and then into the breadcrumbs to cover.

Once fat is hot enough put a few of the croquettes in the basket and cook for around 3-4 mins until golden brown. Repeat for all.

Serve with garlic mayonnaise.

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