Chop the bacon into small pieces then mix with the potato and cheese.
Place the flour, egg and breadcrumbs into separate bowls.
Form the potato mixture into balls/small logs (the traditional shape) then coat first in the flour, then the egg and finally in the breadcrumbs.
Fry the croquettes in the hot oil until golden brown and crisp.
Remove from the oil and drain on kitchen paper.
Serve with lemon wedges.