Ingredients

• 6 small to medium potatoes

• 1 red onion

• 6 cobs of corn

• 1 cup of grated mozarella cheese

• 2 teaspoons of tobasco

• 3 teaspoons of salt

• 1 cup of panko breadcrumbs

• 2 eggs

• spray oil

•  

• 1 cup of whole egg mayo

• 1 lime

• 1 tablespoon of chilli sauce

 

Directions

1. Fill a saucepan with water and a steamer on to a high heat. Meanwhile peel and cut the potatoes into 2-3cm chunks. When the water has boiled but your potatoes and steam for 7-10 minutes or until cooked through.
   
   Put the potatoes in a container with a tight fitting lid and shake well. The potatoes will self mash. Genius!
    

2. Put a large frypan on medium high heat with a good splosh of olive oil. Peel and finely dice the onion and put it in the frypan.
    

3. Cut the kernals of corn off your cobs and stir into the frypan. Stir the frypan frequently until your onion is transparent and your corn is cooked through and is a vibrant yellow colour.
    

4. Transfer half the corn mixture to a bullet blender or food processor and blitz until it becomes a sauce.
    

5. Combine whole corn kernals, blended corn tobasco and salt. Once the mixture has cooled stir through the cheese.
    

6. Take tablespoons of the mixture and shape into little logs like you see in the picture. Store in a container or on a platter in the fridge for half an hour or until you are ready to use.

7. Remove your crouqettes from the fridge. Pour the breadcrumbs into a shallow bowl with a teaspoon of salt and stir.
    

8. Crack your eggs in a bowl and whisk with a fork to combine.
    

9. Roll your croquettes first in the egg and then in the breadcrumbs. Place on a lined baking tray and spray with oil. 
    

10. Cook for 15-20 minutes on 180 or until they are golden and crispy.
     

11. To make the Aoili: In a small bowl add mayonnaise and stir the zest and juice of the lime, the chilli sauce and season to taste.