Roquefort Croquettes with Leafy Salad

Ingredients

• 800 g starchy potatoes
• Salt
• 2 egg yolks
• 2 tbsp freshly grated Parmesan
• 2 tbsp butter
• 1 tbsp flour
• Pepper
• Nutmeg (freshly grated)
• 60 g Roquefort
• 4 tbsp flour
• 2 Eggs
• 100 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   Peel the potatoes and cook in salted water for about 30 minutes. Drain, press through a potato masher, and let steam off. Mix with egg yolks, parmesan, and butter into a firm dough; add a little flour if needed. Season with salt, pepper, and nutmeg. Cut the cheese into about 20 cubes. Shape the potato mixture into ~20 balls, flatten each, place a cheese cube on top, then reform into balls. Coat each ball in flour, dip in beaten eggs, and roll in breadcrumbs.

2. 2.

   Fry portions in hot oil for 4-5 minutes until golden brown.

3. 3.

   Drain on paper towels and serve over leafy salad as desired.