Cheese Croquettes With Mustard Sauce

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: 45 mins
• 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.