Step 1

Peel and boil the potatoes in salted water for 10-15 minutes until tender, then drain. Alllow them to fully dry before mashing.

Step 2

Mix the mashed potato with shredded ham hock, grated cheese, and chopped parsley. Season the croquette mixture with sea salt and cracked black pepper.

Step 3

Take a small amount of croquette mixture into your hands and squeeze, then roll it into balls. Alternatively, make croquettes into oblongs or other shapes using a pastry scraper to help you.

Step 4

Place the flour, beaten egg, and the panko breadcrumbs into three separate bowls.

Step 5

Dredge each croquette in the flour to coat the surface. Then dip them into the beaten egg, and then drop the croquette into the breadcrumbs and toss to completely coat each one.

Step 6

Heat the deep fat fryer to 180℃/355℉ or heat oil in a large saucepan to this temperature.

Step 7

Deep fry croquettes in small batches until golden brown. Remove to a paper towel-lined plate to soak up excess oil before serving.

Step 8

Combine the ingredients in a small bowl and serve alongside the Gruyere and ham hock croquettes.