Cooking instructions
- Peel the potatoes, cut them into even sized pieces and cook in boiling salted water until tender
- Meanwhile, thinly slice the leek and sweat it in a little olive oil with a pinch of salt over a medium heat
- In a large saucepan, slowly bring the milk to scalding point (being careful it doesn’t boil over)
- Add a tablespoon of salt
- In a separate pan, melt the butter, stir in the flour to make a roux and cook for 5 mins over a medium heat or until the roux is golden brown
- Gradually add the hot milk, stirring constantly to prevent lumps forming
- Cook gently for about 10 mins over a medium heat
- Drain the cooked potatoes and crush them
- Add to the sauce along with the cooked leeks and finely chopped chives and parsley
- Stir in the truffle oil
- Cool the mixture then spoon it into a piping bag
- Pipe long cylinders of the mixture onto a parchment lined a baking tray and pop them in the freezer until solid
- When you’re ready to coat the croquettes, beat the eggs with a pinch of salt
- Cut the frozen cylinders of filling into bite-sized pieces about 2cm long
- Working in batches, toss the croquettes first in the beaten egg and then coat them in the breadcrumbs
- Heat enough oil in a deep-fryer or tall, heavy pan to come one-third of the way up the side
- Once the oil is hot, fry the croquettes a few at a time for about 2 mins or until golden brown
- Leave the cooked croquettes to drain on kitchen paper while you fry the remainder
- Serve hot, dusted with finely grated pecorino cheese