Crispy Sesame Potato Croquettes with Cheddar

Preheat the oven to 170 °C (top/bottom heat). Peel the potatoes, cut them into cubes, and cook them in boiling salted water for about 15 minutes until soft. Then drain and mash finely or blend until a smooth mixture is formed.

Place the potato mixture in a bowl. Finely grate the cheddar and mix it with the corn breadcrumbs into the potatoes. Depending on the potato variety, add a little more breadcrumbs until a compact, easy-to-shape dough is formed. Season with a pinch of salt.

Form small balls, about 2–2.5 cm in diameter, from the dough. Roll each ball thoroughly in sesame seeds and place on a baking sheet lined with baking paper. Bake in the preheated oven at 160–170 °C for about 12–15 minutes until golden brown.