Champ & bacon croquetas

by Luke Mackay

A tasty combination of Ulster and the Basque Country

I lived in Northern Ireland between the ages of seven and 18. Champ is a staple in Ulster—cheesy, creamy mash cut through with scallions (spring onions) and indecent amounts of salty butter. I used to go to San Sebastián to eat and learn about Spanish food—these croquetas bring these two disparate food cultures together.


6 rashers of thick cut streaky bacon
750g floury potatoes
50g butter
2 whole eggs and 2 additional egg yolks, whisked
1 bunch of spring onions, finely chopped
50g strong cheddar
50g plain flour
200g breadcrumbs


Fry the bacon over a medium heat until crisp. Cut into small pieces and set aside.                              

Bake the potatoes in their skins for 1 hour at 180C. Remove the flesh and mash, preferably with a ricer. Beat in the butter, bacon, egg yolks, spring onions and cheese. Season to taste. Leave to cool

Shape the mixture into 15 croquetas. Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croqueta in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Deep fry for 2-3 mins until golden brown

Recipe: Luke Mackay