Cheese and potato croquettes with cherry tomato relish

Directions

• Step 1 To make the cherry tomato relish, place the tomato, onion, chilli, if using, sugar and vinegar in a heavy-based saucepan over low heat. Cook, stirring, for 3 mins or until the sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 45 mins or until mixture thickens slightly. Set aside to cool.
• Step 2 Meanwhile, use a large sharp knife to cut the Kroon Maasdam Swiss style cheese into twelve 5cm-long, 5mm-wide pieces. Cook the potato in a saucepan of boiling water for 15-20 mins or until tender. Drain well. Return to the pan and shake to remove excess moisture. Add the butter and use a fork or potato masher to mash until smooth. Season. Stir in the egg yolk. Set aside for 15 mins to cool.
• Step 3 Divide the potato mixture into 12 portions. Shape each portion around 1 piece of cheese to enclose. Place flour, whisked egg and breadcrumbs in separate bowls. Roll the croquettes in flour and shake off excess. Dip in egg, then in breadcrumbs to coat.
• Step 4 Add enough oil to a large deep saucepan to come halfway up the side. Heat to 190°C over high heat (when oil is ready, a cube of bread turns golden in 30 secs). Deep-fry the croquettes, in batches, for 2-3 mins or until golden. Transfer to a plate lined with paper towel. Season with salt and serve immediately with the cherry tomato relish, toasted bread, extra Kroon Maasdam Swiss style cheese and parsley.

Recipe courtesy of taste.com.au

Serving size 4