Garlic & Roquefort Potato Croquettes

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 8  ounces  peeled cooked riced idaho potatoes
• 2  ounces Roquefort cheese
• 1⁄2 cup flour
•  salt and pepper
• 2  eggs
• 2  tablespoons chives, chopped
• 1  cup  Japanese-style bread crumbs

Directions

1. Fold the Roquefort into the potato, season well and refrigerate.
2. When the mixture is cold, shape into large quenelles (egg shapes) with a spoon and some cold water.
3. Place the quenelles into the freezer to firm up.
4. Set up a breading station with 3 containers: 1 flour, 1 beaten egg with chives and 1 bread crumbs.
5. Dust the quenelles in flour, dip in the egg-chive mixture and roll in bread crumbs.
6. Keep refrigerated until you are ready to fry.
7. Fry until golden brown.