Directions

1. Cut potatoes into quarters and place them in salted water and bring to the boil. Cook until tender. Drain the potatoes, then return them to the heat for 30 seconds to dry out completely.
2. In a separate pan, cook diced onion and diced jalapenos until translucent and soft and add this to your potato mixture.
3. Add pork and all other ingredients besides the egg and panko to the bowl.
4. Once cool enough to touch, form croquettes in hands and place in the fridge to completely set.
5. Preheat oil to 180c/350f
6. Dunk chilled croquettes in lightly beaten egg and then into panko bread crumbs.
7. Fry each croquette until golden brown.
8. Serve with Lane’s Southbound mustard
9. Enjoy