Baked Cheesy Potato Croquettes

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450 g (2 cups) leftover mashed potato (chilled (mashed potato with minimal cream/butter in is best - see pro tips in the recipe post))

10 x 1.5cm cubes strong cheddar

90 g (¾ cup) plain (all-purpose) flour (you can use gluten free all-purpose if required)

¼ tsp salt

¼ tsp pepper

1 egg (lightly whisked)

100 g (2 cups) panko breadcrumbs (or homemade breadcrumbs made from slightly stale bread - use grated gluten free bread if required)

½ tsp smoked paprika

1 tbsp vegetable oil

Preheat the oven to 200C/400F (fan) and put a flat baking tray to one side.
Place the flour, salt, and pepper in one bowl and mix together
Place the egg in a second bowl and lightly whisk.
Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the oil absorbs into all of the breadcrumbs.
Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
Take out of the oven and leave to cool for a few minutes before serving.