Method

• Make the dipping sauce by mixing together the sour cream, jalapenos and lime zest and juice
• Add some salt to taste and then refrigerate until needed
• Peel and cut the potatoes into large dice and put in to a pot
• Cover with water and add a generous pinch of salt
• Boil the potatoes until tender and drain
• Return the pot to the heat and continue to cook for a minute or so to dry the potatoes out
• Mash the potatoes until smooth and set aside
• Heat a pan on a moderate heat and add a drizzle of olive oil, cook the corn and garlic for a few minutes
• Remove half of the corn and garlic and blend with the milk
• Allow the corn to cool
• Finely chop the parsley and chives and mix together with a pinch of chilli flakes and the cooled potatoes, blended and whole corn kernels
• Mix in the grated smoked cheese and check the seasoning
• Add more salt and pepper if needed
• With the mixture cold you can shape
• Divide the mix into even sized amounts (roughly 20-30g is a good size) and roll in to balls
• Get three bowls, put flour in to one, panko bread crumbs in to another and whisk the eggs in the third bowl
• Coat the balls in flour, shake off excess flour and then coat in egg and finally breadcrumbs
• Once all are coated repeat the process with just another coating of egg and breadcrumbs
• This will give a good crisp coating around the outside
• Heat a pot with the oil on a moderate heat
• Don’t allow the oil to get too hot
• Place one of the balls in to the oil and if it starts to bubble continue cooking until it is golden brown
• You can keep the croquettes in the oven to keep warm while you finish the cooking of the rest
• Enjoy with the dipping sauce!