1kg Floury potatoes, peeled & chopped
1 Tablespoon olive oil
Clove garlic, crushed
1 Egg yolk
200g Ladismith Gouda, finely grated
1/2 Cup flour
Eggs, lightly beaten
2 Cups breadcrumbs
Vegetable oil for shallow-frying
Put the potatoes in a saucepan and cover with cold water. Add a little salt, then simmer for 12 minutes or until tender. Drain & mash well. Add the olive oil, garlic, egg yolk and Ladismith Gouda to the potato. Season, then mix well to combine. Allow to cool slightly, then shape into 5cm logs.
Put the flour, eggs and breadcrumbs in 3 separate small bowls. Dredge each croquette with flour and dip in the egg before coating it with crumbs. Refrigerate.
Heat 1cm vegetable oil in a large frying pan over medium high heat until hot. Carefully add the croquettes in batches and cook for 3 – 4 minutes, each side, until golden.