Aligot Croquettes with Herb Dipping Oil Recipe - Great British Chefs

Ingredients

• 300g of waxy potatoes, such as Yukon Gold, peeled and diced
• 75g of unsalted butter, diced
• 100ml of whole milk
• 150g of mozzarella cheese, grated
• 80g of Gruyere, grated
• salt and pepper to taste
• 150ml of olive oil
• 2 tbsp of fresh parsley, chopped
• 1 tbsp of fresh basil, chopped
• 1 tbsp of garlic cloves, chopped
• 1 handful of peanuts, chopped
• 1 tsp lemon juice
• 100g of Doves Farm Organic Plain White Flour
• 2 Freshlay Farms Golden Yolker® eggs, beaten
• 150g of Panko breadcrumbs
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1l vegetable oil, for deep-frying
• 50g of Gruyère, grated, to garnish