Step 1

Place the potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 10-12 minutes or until tender. Drain well. Return to pan over low heat. Mash until smooth and any water has evaporated. Remove from heat. Transfer to a bowl. Set aside to cool completely.

Step 2

Add ham, cheese and shallot to potato. Season with salt. Mix until well combined. Roll 2 level tablespoonfuls of mixture into a ball. Repeat with remaining mixture.

Step 3

Place the flour in a bowl. Whisk the eggs in a small bowl. Add the breadcrumbs to another bowl. Toss 1 ball in flour. Shake off excess then dip in egg and roll in breadcrumbs to coat. Place on a plate. Repeat with remaining balls. Place in the fridge for 15 minutes.

Step 4

Preheat air fryer to 200°C. Cook the croquettes, in 2 batches, for 8-10 minutes or until golden. Drizzle over tonkatsu sauce and serve with lemon wedges.