Cheese Croquettes

Directions

1. Boil potatoes in water until tender. Drain and mash.
2. Cool for 5 minutes then stir through flour, egg yolk and Parmesan.
3. Scoop up one tablespoon of the potato mixture and roll into oval shape.
4. Roll the croquettes in flour, shaking off excess. Repeat with remaining potato mixture.
5. Mix eggs with 1/4 cup water. Dip croquettes in egg mixture then roll in a mixture of breadcrumbs, McCormick Chives and McCormick Parsley. Place croquettes in fridge to chill for 20 minutes.
6. Add vegetable oil to a medium saucepan or deep fryer to about 3cm in depth. Heat oil to 190ºC.
7. Cook 3-4 croquettes at a time for 1-2 minutes until golden brown and drain on paper towels.
8. Repeat, in batches until all remaining croquettes are cooked. Serve warm with lemon wedges.