Directions

1. Peel, wash and cut the kumara and potato into 2cm pieces.

2. Add water to a large pot and boil the kumara and potatoes on high for 15 minutes or until vegetables are soft to cut through with a knife.

3. Finely chop up the garlic and the parsley.

4. Drain the water from the pot and add in the garlic, parsley, butter, salt and pepper. Mash well until nice and creamy.

5. Place mashed mixture into a medium size bowl and place into the fridge to completely cool.

6. Using about 2Tbsp of the mash mixture, form a flat circle shape and place a piece of cheese in the middle, fold the potato over so that the cheese is in the middle. Mould to a croquette shape and place on a clean plate.

7. Grab 3 separate bowls; in the first bowl crack two eggs and whisk well. Add 1 cup of the Fogdog gf breadcrumbs in the second bowl and add some rice flour to the third bowl ready to coat.

8. Dip your shaped mash into the flour, egg and then into the breadcrumbs, coating well. Place coated croquettes onto a separate tray lined with baking paper.

9. In a non-stick pan, heat some rice bran oil combined with a bit of butter. When hot, add your croquettes, placing one at a time and making sure not to overcrowd the pan.

10. Cook each side for 30seconds-1 minute and then continue to rotate until crispy and golden.

11. Place on a paper towel to absorb excess oil.

12. Serve with your choice of dipping sauce such as mayonnaise and garnish with extra parsley.