Wild mushroom centred potato croquettes

Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium heat and cook 15 to 20 minutes or until tender. Drain and place through a ricer. Stir through butter, egg, parsley and seasoning and mix until smooth; set aside to cool Place dried mushrooms into a bowl and just cover with hot water. Stand until softened and drain; reserve 1 tablespoon of the soaking liquid. Coarsely chop the mushroom and mix with garlic and softened butter. Put butter into refrigerator and chill until firm.

Place egg and breadcrumbs in separate shallow dishes. Using a ¼ cup measuring cup. Measure potato mixture out and shape into a log/egg shape.

Spoon 1 teaspoon of butter mixture and roll into a ball. Push into centre of potato and smooth over to enclose. Repeat with remaining potato and mushroom butter.

Dip croquettes into egg and then into breadcrumbs.

Fill a frying pan 1/3 full with oil and heat over medium heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Drain on absorbent paper and place onto a platter and top with sea salt.