Bake potatoes for approx. 1hr (gas 5/190 degrees celsius) until soft and cooked through. Cool & mash until as smooth as you like.
Combine with the remaining filling ingredients and form into croquettes.
Roll each croquette into the flour first, then the egg mix, then the breadcrumbs to create a nice outer shell.
Heat approx. 1-inch vegetable oil in a pan until hot enough to shallow-fry (drop a breadcrumb in to test – it should have fast/small bubbles fizzing around it). Pop the oven on low to keep things warm if you're cooking in batches.
Shallow-fry the croquettes for about 45 seconds on each side, until golden all over. Pop on a piece of kitchen paper to drain any excess oil.
Enjoy with some aioli dip or as they are.
FOR THE FILLING:
1/2 bag Albert Bartlett Rooster Potatoes
3-4 slices ham (chopped small)
1/2 ball mozzarella (chopped small)
80g garlic and herb cream cheese
3-4 fresh thyme sprigs (stalks removed)
Pinch sea salt & black pepper
FOR THE BREADCRUMBS COATING:
2tbsp each regular breadcrumbs and panko (mixed)
1 whole egg + splash milk (mixed)