Cheddar Croquettes with Jalapeño Mayo

Peel the potatoes, boil them in lightly salted water until soft. Drain the water and let them steam dry.

Press the cooked potatoes into a bowl. Add grated cheddar, parmesan, one egg, flour, salt, and pepper. Mix everything into a smooth batter.

Roll the mixture into small, fine balls and place them in the refrigerator to chill.

Prepare three bowls for breading: one with flour, one with whisked eggs, and one with panko breadcrumbs.

Coat the chilled balls first in flour, then dip them in the whisked egg, and finally roll them in panko breadcrumbs until fully covered.

To make the jalapeño oil, chop fresh jalapeños and blend them with spinach and neutral oil until smooth.

Heat the oil mixture in a saucepan to 70°C to enhance the green color, then strain it through a fine sieve.

In a bowl, whisk together egg yolks, Dijon mustard, and lime juice. While whisking, slowly drizzle in the strained jalapeño oil to create a mayonnaise. Season with salt.

Heat neutral oil in a pot to 180°C and fry the croquettes until they are golden and crispy, about 2 minutes.

Serve the croquettes by placing them on dollops of jalapeño mayo. Top with more mayo, a slice of fresh jalapeño, and a sprinkle of grated parmesan.