Ingredients

• 10 sun-blushed tomato pieces
• roughly chopped
• 50g/2oz rocket leaves
• plus extra to garnish
• 1 tbsp pine nuts
• ½ garlic clove
• 3 piquillo peppers
• roughly chopped (available from Spanish delicatessens and some supermarkets)
• 1 tbsp grated parmesan
• 5-6 tbsp olive oil
• 4 tbsp Cabernet Sauvignon vinegar
• vegetable oil
• for deep fat frying
• 500g/1lb 2oz potatoes
• peeled and cut into large dice
• 110g/4oz parmesan cheese
• freshly grated
• 1 tbsp red pesto (from recipe above)
• 10 sun-blushed tomato pieces
• roughly chopped
• 10 basil leaves
• roughly chopped
• salt and freshly ground black pepper
• 50g/2oz plain flour plus up to 2 tbsp extra (if too dry)
• 1 small ball fresh mozzarella cheese
• cut into small pieces
• 110g/4oz breadcrumbs
• 2 free-range eggs
• beaten

Directions

• For the pesto
• place all the pesto ingredients
• except the Cabernet Sauvignon vinegar
• into a food processor and blend to a fine purée. Set aside.
• For the croquettes
• preheat the oven to 160C/320F/Gas 2.
• Preheat the oil in a deep fat fryer to 160C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Place the potatoes into a saucepan of salted water and bring to the boil. Cook for 12-18 minutes
• or until tender
• then drain and return to the pan.
• Place the pan of potatoes back over the heat until all the moisture has evaporated. Mash with a potato masher or ricer until smooth.
• Add the parmesan cheese
• one tablespoon of the red pesto
• and all the sun-blushed tomatoes and basil to the mash and mix well. Add salt and freshly ground black pepper
• to taste. (Add a little flour if the mixture is too wet to form into shapes with your hands.)
• Divide the mixture into 12 equal-sized pieces and shape into cylinder croquettes
• using your hands. Push a small piece of mozzarella into the centre of each croquette
• closing up the potato to completely cover the mozzarella.
• Place the remaining flour and the breadcrumbs onto two separate plates. Place the eggs in a bowl. Dredge the croquettes in the flour
• then dip them into the beaten eggs and finally roll them in the breadcrumbs
• to cover
• retaining the shape.
• Carefully lower a few croquettes at a time into the preheated deep fat fryer and cook for 3-4 minutes
• or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Transfer the croquettes to a roasting tray and place in the preheated oven to keep warm.
• To serve
• add the Cabernet Sauvignon vinegar to the remaining pesto and place a spoonful onto each of four plates. Place three croquettes on top of each dollop of pesto and garnish with rocket.