Tip the potatoes into a large pan, cover with cold water and bring to the boil. Once boiling, reduce the heat and simmer for 15 mins, or until the potatoes are tender. Drain, then leave to cool slightly.

Return the potatoes to the pan and add the cheese, some seasoning and the egg yolk. Mash well using a potato masher or fork until smooth. Taste for seasoning and adjust if needed, then leave to cool slightly.

When the mixture is cool enough to handle, form into 16 small logs using dampened hands. Tip the beaten egg into a shallow bowl and the breadcrumbs into a second. Dip each croquette into the egg, then the breadcrumbs, rolling to coat. Put on a baking tray and chill for 1 hr to firm up.

The croquettes can be baked or fried. To bake, heat the oven to 180C/160C fan/gas 4 and bake for 20-25 mins until deeply golden and crisp. Alternatively, heat the oil in a deep, heavy-based saucepan to 200C, or until a cube of bread dropped in turns brown within 30 seconds. Fry the croquettes in batches for about 3 mins per batch, turning with a fish slice or slotted spoon until deeply golden. Cooked croquettes may also float towards the surface. Remove from the oil using a slotted spoon and drain on kitchen paper. Season and serve hot with your favourite dipping sauce.