Cheese Croquettes With Mustard Sauce

Submitted by Julie Bs Hive

"Double the sauce and serve with a good roast, yummy! Cook time does not include two 1 hour chill times but well worth the effort."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 6

ingredients

• CROQUETTES

• 2 medium potatoes, cooked
• 3 tablespoons butter
• 1 egg yolk
• 3 tablespoons milk
• 2⁄3 cup grated cheddar cheese
• 3 tablespoons fresh parsley, chopped
• 1 egg, beaten
• 3 tablespoons water
• 1 1⁄2 - 2 cups dried breadcrumbs
• 3 tablespoons almond halves
• oil (for deep frying)

• SAUCE

• 3 tablespoons butter
• 1 tablespoon flour
• 1⁄4 cup water
• 1⁄4 cup cream
• 2 teaspoons Dijon mustard

directions

1. Mash potatoes with butter, egg yolk, milk, cheese and parsley. Take tablespoonfuls of mixture and form into croquette shapes (oval). Chill for 1 hour.
2. Mix egg and water together. Dip croquettes in egg water then bread crumbs, then press an almond half in each. Chill for a further 1 hour.
3. To make sauce, melt butter and stir in flour. Cook 1 minute, then remove from heat and stir in water, cream and mustard. Return to heat and stir until sauce boils and thickens.
4. Heat oil and deep-fry croquettes until golden. Drain on wire rack. To serve, arrange croquettes on plates, pour sauce over and serve with roasts or fish.