Portobello mushrooms and potato croquette
Boil the potatoes in their jackets to begin with and allow to cool.
Grate on a course grater and set aside.
Fry the bacon in the olive oil, when crispy add the mushrooms, salt, pepper, curry powder and allow to brown.
Remove from heat and allow to cool.
Combine all the ingredients in a bowl and mix well.
Shape into balls (1 tbl sp measures) and roll in flour.
Place on a baking sheet in a single layer while preparing, then deepfry until golden and serve immediately.