Golden crisp breadcrumbs encasing soft mash rammed with the fresh summery and British flavours of minted pea and ham... now that is a croquette!
Peel and quarter the potatoes, then submerge them in cold salted water in a pan. Heat to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow to steam dry a little in the colander for a few minutes before mashing to a smooth mash with the knob of butter.
Chop the ham as fine as possible, finely slice the mint leaves and squash the peas a little.
Mix the mash, ham, peas, mint and a generous pinch of salt and pepper together, then mold into thumb-sized cylinders.
Roll the shaped croquettes in the flour, then dunk in the beaten egg before transferring to the bowl of breadcrumbs.
fry them in vegetable oil at 180 degrees C for 4-5 minutes, rolling frequently to get an even golden colour. Drain them on kitchen roll to get rid of excess oil and serve 3 per portion on a bed of fresh watercress with a lemony vinaigrette.