* 3 large baking potatoes (Desiree, Estima, Marfona or Vivaldi) if you can get them
* 110 g (4 oz) Emmental or Cheddar cheese, grated
* 3 tablespoons butter or olive oil
* 2 spring onions, chopped on the diagonal
* 2 egg, beaten
* 50 g (2 oz) plain flour
* Bunch of parsley leaves, chopped
* Salt and freshly ground black pepper
* Pinch if chili powder (optional)
* 2 tablespoons sesame seeds
* 50 g (2 oz) fresh breadcrumbs

===Method===
* Bake the potatoes at 180° C (350° F - Gas 4) for 1 hour or until cooked; allow to cool so they can be handled. Peel and mash with a potato masher or potato ricer.
* In a bowl, combine the cheese, spring onions, one of the eggs, parsley, salt and pepper, chili powder if using, and potatoes.
* Squish up the mixture with your (clean) hands so it's well combined.
* Pour the breadcrumbs onto a plate and mix in the sesame seeds.
* Mould the croquettes into shape, a bit bigger than golf-balls, then roll into sausage shapes
* Dredge these in the flour, then in the beaten egg mixture, then roll then in the breadcrumbs
* Refrigerate for 30 minutes to set
* Preheat the oven to 180° C (350° F - Gas 4)
* Place the croquettes on a non-stick baking tray and bake for 35 minutes or until golden brown.

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