Potato Croquettes - cooking recipe

Ingredients

1 lb potatoes, scrubbed and cut into 2-inch pieces
1/2 tsp salt
1 tbsp finely chopped fresh flat-leaf parsley
1 tbsp chopped fresh chives
1/4 cup grated Parmesan cheese
1 None egg
1/2 cup panko breadcrumbs
2 tbsp butter
1 tbsp oil
None None Avocado and cherry tomato salad, to serve

Preparation

Place potatoes in a medium saucepan; cover with cold water and salt lightly. Bring to a boil. Reduce heat to low; cook gently until tender. Drain and peel when cool enough to handle. Place in a large bowl and mash. Stir in the salt, parsley, chives and cheese.
Form the potato mash into 24 small balls, then flatten gently into small patties. Refrigerate for 30 mins.
Lightly beat egg and a pinch of salt in a bowl. Dip the patties in the egg, then carefully coat with panko. Place on a tray (the patties can be prepared up to 2 hours before frying).
Heat butter and oil in a large skillet on medium heat until sizzling. Cook croquettes, in batches, turning once, until golden brown on both sides.
Serve hot with a tomato and avocado salad, if desired.