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Line a large baking tray with paper towels.
Fit the K-Beater to the machine.
Add water into a large saucepan until ⅔ full.
Heat over a high heat until boiling.
Add salt and potatoes into the saucepan.
Simmer gently for 10 minutes or until cooked through.
Drain the potatoes into a colander.
Set aside and let cool for 10 minutes.
Fit the Fine Milling Disc, smooth side up, to the Food Mill attachment.
Attach the 7L Mixer bowl to the machine.
Assemble the Food Mill attachment to the machine, fit the Paddle Tool.
Pass half of the cooled potatoes on speed 1 through the attachment.
Scrape the sides of the Food Mill with a spatula.
Repeat the same process with the remaining potatoes.
Add egg yolks, butter, cheddar cheese, ham, salt and pepper into the 7L Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed Min for 1 minute or until well combined.
Shape the mixture into 24 croquettes, approx. 8 cm x 3 cm and set aside.
Place three medium bowls on the work surface.
Add plain flour into the first bowl.
Add eggs into the second bowl.
Add panko breadcrumbs into the third bowl.
Place a large baking tray next to third bowl.
Dip each croquette into the flour, followed by eggs and then breadcrumbs until coated.
Place the croquettes on the baking tray.
Fill a large, heavy-based pot with sunflower oil until approx. ⅓ full.
Alternatively, use a deep fat fryer.
Heat the oil until 175ºC.
Use a food safe thermometer to check the temperature.
Alternatively, carefully dip the end of a wooden spoon into the oil.
If you see many small bubbles form around the spoon and they start to float up, the oil is ready.
If the oil is bubbling aggressively, turn the heat down and check again.
Working in batches, carefully transfer the croquettes into the pot.
Fry for 3 minutes or until golden brown.
Using a slotted spoon, carefully transfer the croquettes onto the prepared baking tray.
Repeat the same process with the remaining croquettes.
To make the bravas sauce
Add olive oil, passata, garlic, smoked paprika, balsamic vinegar, sugar, salt and tabasco into a medium saucepan.
Simmer over a medium heat for 10 minutes, stirring occasionally.
Serve
Serve the croquettes with the bravas sauce.
Substitutions
Sunflower oil can be replaced with groundnut oil.
Line a large baking tray with paper towels.
Fit the K-Beater to the machine.
Add water into a large saucepan until ⅔ full.
Heat over a high heat until boiling.
Add salt and potatoes into the saucepan.
Simmer gently for 10 minutes or until cooked through.
Drain the potatoes into a colander.
Set aside and let cool for 10 minutes.
Fit the Fine Milling Disc, smooth side up, to the Food Mill attachment.
Attach the 7L Mixer bowl to the machine.
Assemble the Food Mill attachment to the machine, fit the Paddle Tool.
Pass half of the cooled potatoes on speed 1 through the attachment.
Scrape the sides of the Food Mill with a spatula.
Repeat the same process with the remaining potatoes.
Add egg yolks, butter, cheddar cheese, ham, salt and pepper into the 7L Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed Min for 1 minute or until well combined.
Shape the mixture into 24 croquettes, approx. 8 cm x 3 cm and set aside.
Place three medium bowls on the work surface.
Add plain flour into the first bowl.
Add eggs into the second bowl.
Add panko breadcrumbs into the third bowl.
Place a large baking tray next to third bowl.
Dip each croquette into the flour, followed by eggs and then breadcrumbs until coated.
Place the croquettes on the baking tray.
Fill a large, heavy-based pot with sunflower oil until approx. ⅓ full.
Alternatively, use a deep fat fryer.
Heat the oil until 175ºC.
Use a food safe thermometer to check the temperature.
Alternatively, carefully dip the end of a wooden spoon into the oil.
If you see many small bubbles form around the spoon and they start to float up, the oil is ready.
If the oil is bubbling aggressively, turn the heat down and check again.
Working in batches, carefully transfer the croquettes into the pot.
Fry for 3 minutes or until golden brown.
Using a slotted spoon, carefully transfer the croquettes onto the prepared baking tray.
Repeat the same process with the remaining croquettes.
To make the bravas sauce
Add olive oil, passata, garlic, smoked paprika, balsamic vinegar, sugar, salt and tabasco into a medium saucepan.
Simmer over a medium heat for 10 minutes, stirring occasionally.
Serve
Serve the croquettes with the bravas sauce.
Substitutions
Sunflower oil can be replaced with groundnut oil.