You can roast the croquette in the oven for 20 minutes at 200˚C or Place the croquettes for a later date in a freezer bag and freeze for up to 2 months!
In a saucepan, place the potatoes and fill with cold water. Simmer the potatoes until tender. Remove from the heat and mash well. Place in a bowl and set aside to cool.
Next, Beat the mash potatoes mixture with the egg yolks, 40g flour and the cheese. Season well to taste. Cover and leave until firm and cool enough to handle.
Shape the mixture into 12 croquettes and place in the fridge to set for 30 minutes if possible.
In three separate bowls, place the flour, beat the eggs and place the panko breadcrumbs in the last bowl.
Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs.
Place on a tray lined with parchment paper and a coating of breadcrumb. Set in the fridge until required.
Preheat enough oil in a shallow pan, over medium/low heat. Place the croquette in the pan and cook for 2-4 minutes until coloured well all around.
Remove from the pan and place on kitchen paper to absorb excess oil. Season well and serve immediately.
Notes
use a Airfryer for this recipe, place in the preheated airfryer to 180˚C for 8-10 minutes !