Olive and artichoke croquettes

Ingredients :
1 kg dirty potatoes
1 tbsp olive oil
½ tsp salt
1/ tsp white pepper
½ cup marinated green olive, pitted, finely chopped
1 x 350g jar artichokes,drained , finely chopped
½ cup chopped continental parsley
1 egg , beaten
1 cup milk
1 cup plain flour
2 cup fresh breadcrumbs
Extra 1 cup olive oil
Lemon wedges,to serve

Method:

Peel the potatoes, put them in a large a heavy-based pan and cover with cold water . Bring slowly to the boil , and boil until just tender. Drain the potatoes , and return them to the heat for 3 minutes. Remove from the heat, add the oil ,salt nd pepper , then mash well.
Add the oives, artichokes and parsely to the potatoes , then mix to combine. Whisk the egg and milk together in a medium bowl . put the flour on a sheet of baking paper and breadcrumbs on another sheet of baking paper.
Use ¼ cup measures to mould the potato mixture into croquettes. Dust each in flour . Coat in the egg mixture and then the breadcrumbs . Heat oil in a medim a heavy-based pan. Cook 3 croquettes at a time. Turn with a slotted spoon until crisp and golden. Drain on paper towels . serve with lemod wedges.

Cook’s tips
Do not add milk or butter when mashing the potatoes – the corquettes will be too soft and will break up on frying.

Preparation time : 25 minutes
Cooking time : 30 minutes
Makes 15