Makes approximately 27 350g shredded cooked ham 600g King Edward potatoes, peeled and chopped 15g butter 2 egg yolks, plus 1 whole egg 100g extra mature white Cheddar, grated 1 tbsp plain flour, plus extra for dusting 10g fresh tarragon, roughly chopped white pepper zest and juice of 1 lemon 170g breadcrumbs vegetable oil, for shallow frying cream cheese, for dipping Place the potatoes in a large saucepan of cold water and bring to the boil. Simmer for 12-15 mins, until soft. Drain and mash with the butter, then mix in the 2 egg yolks, ham, cheese and flour. Add the tarragon to the mash and season with pepper. Add the lemon zest and juice, and stir thoroughly. Roll the mixture into golf-ball shapes, then mould each one into a small sausage shape. Set out on plates, a little apart from each other, and chill for 1 hr. On one plate, scatter the breadcrumbs, and whisk the remaining egg in a bowl. Dust the plate of potato rolls with flour. Dip one into the egg, covering it completely, then roll in the breadcrumbs and place on a clean plate. Repeat with all the rolls. Preheat the oven to 180°C/gas mark 4, and line an oven tray with greaseproof paper. Fill a high-rimmed frying pan with oil to approximately 2cm deep, and heat until sizzling. Add the croquettes in batches, cooking for 2 mins on each side, until golden. Place on the oven tray and bake for 5 mins. Serve with a cream cheese dip.