- Peel the potatoes, cut them into even sized pieces and cook in boiling salted water until tender.
- Meanwhile, thinly slice the leek and sweat it in a little olive oil with a pinch of salt over a medium heat.
- In a large saucepan, slowly bring the milk to scalding point (being careful it doesn’t boil over). Add a tablespoon of salt to it.
- In a separate pan, melt the butter, stir in the flour to make a roux and cook for 5 mins over a medium heat or until the roux is golden brown.
- Gradually add the hot milk, stirring to prevent lumps forming. Cook gently for about 10 mins over a medium heat.
- Drain the cooked potatoes and crush them. Add to the sauce along with the cooked leeks and finely chopped chives and parsley. Stir in the truffle oil.
- Cool the mixture then spoon it into a piping bag. Pipe long cylinders of the mixture onto a parchment lined a baking tray and pop them in the freezer until solid.
- When you’re ready to coat the croquettes, beat the eggs with a pinch of salt.
- Cut the frozen cylinders of filling into bite-sized pieces about 2cm long.
- Working in batches, toss the croquettes first in the beaten egg and then coat them in the breadcrumbs.
- Heat enough oil in a deep-fryer or tall, heavy pan to come one-third of the way up the side. Once the oil is hot, fry the croquettes a few at a time for about 2 mins or until golden brown.
- Leave the cooked croquettes to drain on kitchen paper while you fry the remainder. Serve hot, dusted with finely grated pecorino cheese.
Discover more of Italy's finest ingredients and cosy up at Union Street Café with delicious Italian dishes this season.