A new twist on an old favourite.


  • 350g potatoes
  • 2tsps wholegrain mustard
  • 75g spiced beef, very finely diced
  • 2 tsp chives, finely chopped
  • 2 tsp parsley, finely chopped
  • 50g plain flour, seasoned with salt and freshly ground black pepper
  • 2 eggs
  • 100g Japanese panko breadcrumbs
  • Vegetable oil, for deep-frying


  1. Boil the potatoes in their skins in a pan for about 20 minutes, or until tender. Drain and allow to cool slightly before peeling off the skins.
  2. Pass the potatoes through a ricer or mash in a bowl until smooth. Mix in the wholegrain mustard, spiced beef, chives and parsley and season with salt and freshly ground black pepper.
  3. Roll the potato mixture into a sausage shape about the length of your small finger. Dip each croquette into the flour, dusting off any excess, then dip in the beaten eggs and then the breadcrumbs. Repeat with each croquette until you have used up all of the potato mixture. Place onto a tray and chill in the fridge for 30 minutes to firm up before cooking.
  4. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. Deep-fry the croquettes, in batches, for 4-5 minutes, or until golden-brown and crisp. Drain on kitchen paper.