3 large baking potatoes (about 800g/1lb 12oz), peeled and roughly chopped
50ml/2fl oz lactose free double cream
1 tbsp garlic infused oil
100g/3½oz Manchego cheese, grated
large handful flatleaf parsley, roughly chopped
50g/1¾oz gluten free plain flour, for dusting
3 free-range eggs, lightly beaten
500g/1lb 2oz gluten free breadcrumbs
vegetable oil, for deep-frying
sea salt and freshly ground black pepper
Serves - 4
Preheat the oven to 170C/150C Fan/Gas 3. Put the pork in an ovenproof dish with the stock, bay leaves and peppercorns. Cook for 2–3 hours, or until very tender. Strain the juices and discard. Shred the meat using two forks, discarding any large bits of fat.
Put the shredded pork in a bowl with 25g/1oz of the butter, the paprika, maple syrup and soy free seasoning sauce and leave to marinate. Bring a large pan of salted water to the boil and cook the potatoes for 10–12 minutes, or until tender. Drain and return to the pan.
Mash with the remaining lactose free butter, the cream, garlic, cheese and parsley. Mix together the pork and the potato, season with salt and pepper and chill for at least 1 hour.
Put the gluten free flour, egg and gluten free breadcrumbs into three separate bowls. Line a baking tray with baking paper.
Divide the potato mixture into 12. Use your hands to shape the potato mixture into small barrel-shaped croquettes. Roll each croquette in the gluten free flour, then the egg, then the gluten free breadcrumbs. Place on the baking tray until ready to fry.
Heat a deep-fat fryer to 180C, or when a cube of bread browns in 20 seconds. Fry the croquettes in batches for 2–3 minutes, or until golden brown.