Cooking instructions

1. Peel the potatoes, cut them into even sized pieces and cook in boiling salted water until tender
2. Meanwhile, thinly slice the leek and sweat it in a little olive oil with a pinch of salt over a medium heat
3. In a large saucepan, slowly bring the milk to scalding point (being careful it doesn’t boil over)
4. Add a tablespoon of salt
5. 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
6. Gradually add the hot milk, stirring constantly to prevent lumps forming
7. Cook gently for about 10 mins over a medium heat 
8. Drain the cooked potatoes and crush them
9. Add to the sauce along with the cooked leeks and finely chopped chives and parsley
10. Stir in the truffle oil
11. Cool the mixture then spoon it into a piping bag
12. Pipe long cylinders of the mixture onto a parchment lined a baking tray and pop them in the freezer until solid
13. When you’re ready to coat the croquettes, beat the eggs with a pinch of salt
14. Cut the frozen cylinders of filling into bite-sized pieces about 2cm long
15. Working in batches, toss the croquettes first in the beaten egg and then coat them in the breadcrumbs
16. Heat enough oil in a deep-fryer or tall, heavy pan to come one-third of the way up the side
17. Once the oil is hot, fry the croquettes a few at a time for about 2 mins or until golden brown
18. Leave the cooked croquettes to drain on kitchen paper while you fry the remainder
19. Serve hot, dusted with finely grated pecorino cheese

DISCOVER MORE TRUFFLE RECIPES HERE