Bacon and Cheddar Croquettes

Raise your game for the World Cup and add these Bacon and Cheddar Croquettes to your grazing menu.

Equipment: deep saucepan, temperature probe

Finely dice the bacon, then fry for 5 minutes until cooked. Leave to cool.
Melt the butter in a medium saucepan. Once the butter has melted, whisk in the flour until you have a smooth paste. Gradually add the milk, whisking in between additions so that there are no lumps.
Add the cooked bacon and grated cheese and season with salt and pepper. Allow the mixture to cool and set it in the fridge for 2 hours until very cold.
Shape the mixture into oval balls. Add the egg, flour and breadcrumbs to three separate bowls. Add a little milk to loosen the egg mixture.
Coat each croquette in the flour, followed by the egg and then the breadcrumbs. Put the breaded croquettes in the fridge for at least two hours to set.
Add oil to a deep sauce pan and so it is ¾ full. Heat the oil until it reaches 180C. Fry the croquettes in batches for 4-5 minutes until golden brown and cooked through.