- 2 large baking potatoes
- salt and freshly ground black pepper
- 110g/4oz Lincolnshire Poacher cheese, cut into small cubes
- 50g/2oz plain flour
- 2 free-range eggs, beaten
- 50g/2oz fresh breadcrumbs
- vegetable oil, for deep-frying
- 4 plum tomatoes, roughly chopped
- 1 red onion, finely chopped
- 1 tbsp capers
- handful flatleaf parsley, roughly chopped
- 2 tbsp red wine vinegar
- 4 tbsp rapeseed oil
- salt and freshly ground black pepper
- 75g/3oz mixed salad leaves
- Preheat the oven to 190C/375F/Gas 5.
- For the croquettes, prick the baking potatoes all over with a fork and place in the oven for an hour, or until tender.
- Scoop the potato flesh into a bowl, discarding the skins. Mash with a potato masher until smooth and season, to taste, with salt and freshly ground black pepper. Set aside to cool.
- Take a piece of cheese and mould a little of the potato around it, pressing firmly into a sausage shape. Repeat with the remaining cheese and potato.
- Dredge the potato 'sausages' in the flour, then dip into the beaten egg and then the breadcrumbs to coat. Place in the fridge to set for 30 minutes.
- Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Remove the croquettes from the fridge and carefully place into the hot oil. Deep fry for 2-3 minutes, or until golden-brown and crisp on the outside and melting inside. Remove from the oil with a slotted spoon and drain on kitchen paper.
- For the salad, place the tomatoes, red onion, capers and flatleaf parsley into a bowl and stir.
- In a small bowl, whisk the vinegar and oil together and season, to taste, with salt and freshly ground black pepper.
- Pour two thirds of the dressing over the tomato salad and mix well. In another bowl, toss the salad leaves with the remaining dressing.
- To serve, place the croquettes onto serving plates with the tomato and leaf salads.