Place your washed potatoes in a steamer with the skins on. Cook until soft, 20-30 minutes.

Peel off the skins and put through a ricer or similar for a nice mash directly in a mixing bowl.

Add one beaten egg, finely chopped spring onion, grated Parmesan cheese, a little salt and pepper. Very gently, incorporate all the ingredients by mixing with a fork, do not over mix.

Using two tablespoons, scoop a portion and roughly form into a quenelle. You can also use an ice-cream scoop. Place and coat in flour, then roll the mash in the palm of your hands to make a ball, then gently squeeze into an oval shape. Continue until all the mixture is done. There should be approx. 20 pieces. It’s a good time to preheat your oven to 375°F – 190°C.

Set up a crumbing station with the 2 beaten eggs and the breadcrumbs.

Dip the croquette in eggwash, then crumbs. Give it a quick roll using the palm of your hands to make sure they are smooth. Set aside.

Once all croquettes are crumbed, add olive oil to a non stick pan (enough to coat the whole bottom of pan and a bit more) then gently fry them on medium to low heat. Shake the pan a little so they roll for a uniform colour. You can keep turning them by hand using a utensil but don’t squash them.

Once all the croquettes are brown all over, place them on a parchment paper lined sheet pan. Bake in oven for approx. 20-25 minutes min at 375°F – 190°C