Bacon & Potato Croquettes

Method

1. Start by peeling the potatoes then boiling them until soft (when a knife passes through like butter)
2. Add butter, a generous pinch of salt and pepper, then mash the potatoes until soft and creamy
3. In the meantime, grill our black treacle British bacon until crispy and then chop finely
4. Add the black treacle bacon crumb to the mash potato and mix. Once combined, shape into small balls for the bon bons. Stuff a cube of mozzarella into the centre of the ball and reshape
5. Set up 3 bowls – one for flour, one for the whisked eggs and the last for panko bread crumbs. Take each croquette, add them to the flour, followed by the egg and then the panko breadcrumb bowl and set aside on a tray
6. For the sauce, chop the garlic, onion and piquillo peppers
7. Add extra virgin olive oil into a pan then the chopping garlic and diced onion. Cook until the onions are slightly caramelised then add the piquillo peppers and cook for another 4 mins
8. Add white wine and cook for 2 minutes. Add smoked paprika, salt, black pepper and a splash of water into the sauce and mix. Let it simmer for a few mins
9. Take off the heat and let it cool for a few minutes. Then add the sauce to a blender and blend until smooth
10. Deep fry the croquettes for around 4-5 minutes (at around 170 degrees) depending on the size of the bon bon. You could also cook the bacon potato croquettes in your air fryer or in the oven for a healthier option
11. On the serving plate, add the piquillo pepper sauce, add the bon bons, top with grated pecorino and serve up!