Step 1

Place a small jug onto the mixing bowl lid and weigh grapeseed oil into it. Set jug aside.

Step 2

Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 3

Add chipotle chillies, egg yolks, mustard and lime juice and mix 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Step 4

Mix 2-3 min/speed 4, slowly pouring oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify.

Step 5

Season with salt to taste, then mix 4 sec/speed 4.

Step 6

Transfer into a sealable jar or container and refrigerate until ready to serve. Clean and dry mixing bowl.

Step 7

Place water into mixing bowl, insert simmering basket and place 2 of the eggs, whole, into it. Place Varoma dish into position, then place corn cobs into it. Secure Varoma lid and cook 14 min/Varoma/speed 2.

Step 8

Set Varoma aside. Carefully remove simmering basket with aid of spatula and run eggs under cold water to cease cooking. Set eggs and corn aside to cool completely (approx. 15 minutes). Rinse and dry mixing bowl.

Step 9

Once corn is cooled, remove kernels from corn cobs, then transfer into a bowl and set aside. Discard cobs.

Step 10

Place Manchego or cheddar cheese into mixing bowl and grate 10 sec/speed 5. Transfer into a bowl and set aside.

Step 11

Peel boiled eggs. Place peeled eggs into mixing bowl and chop 2 sec//speed 4. Transfer into the bowl with the cheese and set aside.

Step 12

Place butter, olive oil, onion and jalapeño chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula, then sauté 3 min/120°C/speed 2.

Step 13

Add flour and cook 2 min/90°C/speed 4.

Step 14

Add milk and salt and mix 10 sec/speed 8, then cook 7 min/90°C/speed 2.5.

Step 15

Add reserved egg and cheese mixture and reserved corn kernels and combine 20 sec//speed 3. Transfer croquette mixture into a bowl and allow to cool to room temperature, then cover and place into refrigerator overnight.

Step 16

Crack the remaining 3 eggs into a bowl and lightly beat to form an egg wash, then set aside. Place a ceramic or glass bowl onto mixing bowl lid and weigh 150 g of the breadcrumbs into it. Set bowl aside. Place a second ceramic or glass bowl onto mixing bowl lid and weigh another 150 g breadcrumbs into it. Set second bowl aside. Take 3 teaspoons of the croquette mixture and roll into a ball, then flatten slightly into a long round cylinder to form the croquette shape.

Step 17

Place croquette into 1 of the bowls of breadcrumbs and coat. Place coated croquette into the egg wash then transfer into the second bowl of breadcrumbs and coat again. Set croquette aside. Repeat process until all croquette mixture has been used to form approx. 30 croquettes.

Step 18

Place a large frying pan (26 cm) over high heat and fill with 2-3 cm of olive oil. Fry croquettes in batches (approx. 1-2 minutes), turning occasionally, until golden all over. Refresh the olive oil as required.

Step 19

Serve warm with chipotle mayonnaise.