By Kevin Dundon - "You can also roast this croquette in the oven for 20 minutes at 200˚C instead of deep-frying. Place any extras in a freezer bag and they’ll freeze beautifully for up to two months."
Boil the potatoes until tender, then mash well.
In a sauté pan, melt the butter, add the shallots with the black pudding and sauté for 2 minutes. Remove from the heat and transfer in the mash potatoes. Beat the potato mixture with 2 egg yolks and the cheese. Season well. Cover and leave until firm and cool enough to handle.
Shape the mixture into 18 mini croquettes and place in the fridge to set for 30 minutes.
In three separate bowls, place the flour, beat the eggs and place the panko breadcrumbs in the last bowl. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs.
Preheat a deep-fat fryer to 180˚C or heat enough oil in a shallow pan, over medium heat. Place the croquette in the fryer or shallow pan and cook for 2-4 minutes until golden. Remove from the pan and place on kitchen paper to absorb excess oil. Season well and serve immediately.