Potato & Cauliflower Croquettes

Method

1. 1Cut potato into chunks, place into large steamer. Cut cauli into florets and also place into the large steamer. Steam both together until softened. Take off heat, drain in a strainer and leave until cooled.
2. 2Once cooled place in mixer or mash together with the other ingredients except the breadcrumbs and spring onions. (We used our Kitchen Aid Mixer to mash and mix together.) Stop mixing if using an electronic mixer and with a wooden spoon gently mix in the spring onions and breadcrumbs. If mixture is too sloppy add more breadcrumbs. They need to be able to keep their shape.
3. 3Set up your crumbing station. Flour on a plate, 1 egg mixed with ¼ cup cold water, then the breadcrumbs on another plate.
4. 4With your hands grab a handful of the potato mixture and on a board roll into a log evenly, be careful as they will be delicate. When rolled dip into flour, then roll into egg mix and then the breadcrumbs. Repeat the process until all done.
5. 5On a large oven tray lined with baking paper set them all out and place in fridge (overnight preferred) to become cold.
6. 6When ready preheat oven 200C Fan Forced (400F Fan Forced).
7. 7Spray prior all on the tray with cooking spray and bake for 30 mins. At the 15 min mark turn all over, spray the underside and cook for the remaining 15 mins.
8. 8Serve with Garlic Aioli and Sweet Chilli sauce.