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Aioli 2 Portion
2 clove garlic crushed
¼ tsp salt
2 egg yolks
1 cup olive oil
2 Tb lemon juice
White pepper to taste

1. Poach crocodile in milk until tender, remove from heat and allow to cool
2. Flake crocodile and fold through cooked mashed potato, add seasoning and parsley and allow to cool
3. Weigh to 20g and roll into croquettes and crumb
Deep fry croquettes until golden and hot in the centre and serve with garlic aioli