Air Fryer Potato Croquettes

• 500 g Yukon Gold potato
• 2 tsp Fine sea salt
• 40 g Unsalted butter
• 60 ml Whole milk
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• 50 g Plain flour
• 2 Egg
• 90 g Panko breadcrumbs
• 2 tbsp Sunflower oil
• 80 g Mayonnaise

1. Peel the potatoes, cut into even chunks, and put in a large pot. Cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. Drain well in a colander, then return the potatoes to the hot pot for 1 minute to steam-dry. Mash until smooth, then beat in the unsalted butter, whole milk, ground nutmeg, black pepper and the remaining 1 tsp fine sea salt. Tip into a bowl and cool until no longer warm (this helps the croquettes hold their shape).
3. Line a tray and portion the mash into 10 to 12 pieces, then shape into neat logs with lightly oiled hands. Chill the shaped croquettes for 15 minutes so they firm up. Meanwhile, set up a breading station with plain flour in one bowl, beaten egg in a second, and panko breadcrumbs in a third.
4. Coat each croquette in flour, then egg, then panko, pressing gently so the crumbs adhere. Lightly brush or spray all over with sunflower oil. Preheat the air fryer to 200°C (390°F) for 3 minutes.
5. Air-fry in a single layer for 10 to 12 minutes, turning carefully halfway, until crisp and deep golden. Work in batches if needed so the air can circulate properly. Serve hot with mayonnaise.

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