These are seriously lovely, especially when the unexpected
butter stuffed inside comes running down your chin. Should you have
some spare shepherd's
pie filling left, it makes an awesome filling
in these as well.
Cover potatoes with plenty of cold salted water in a large saucepan and bring to the boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender (15-20 minutes). Drain and cool for 5 minutes, then peel and press through a potato ricer or a sieve. Add 1 lightly whisked egg, stir to combine and season to taste.
Meanwhile, mash butter, garlic, anchovy fillets, parsley and lemon rind with a fork in a bowl until well combined, then refrigerate until required if not using straight away.
Divide potato mixture into 12 equal portions. Take a teaspoonful of butter mixture and wrap a portion of potato around it, rolling to form a seamless ball, and set aside. Repeat with remaining potato and butter.
Whisk remaining eggs and a little water in a bowl until combined. In a separate bowl combine flour and season with a little salt and pepper, and place breadcrumbs in another bowl. Dust potato croquettes in flour, then roll in eggwash, and then coat in breadcrumbs, shaking off excess in between. Set aside.
Heat vegetable oil in a large deep saucepan or a deep-fryer to 180C. Deep-fry croquettes in batches, turning occasionally, until golden brown (2-3 minutes; be careful, hot oil will spit). Drain on paper towels and serve hot.