BLUE CHEESE AND MUSTARD CROQUETTES

Total 50 min
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BLUE CHEESE AND MUSTARD CROQUETTES

Ingredients

1 1 stick unsalted butter
6 russet potatoes
3 crushed garlic cloves
2 tsp mustard
100 ml double cream
100 g Castello® Danish blue cheese
300 g panko breadcrumbs
100 g spinach finely chopped
4 eggs beaten
flour for dredging
salt for taste

Preparation

Cook the potatoes in lightly salted boiling water until tender. Leave to cool and then put through a ricer to make a fine texture.

Heat the butter in a skillet and lightly fry the garlic with the mustard. Add the cream and heat just until warm. Stir into potatoes to make a smooth mashed potato.

Stir in the blue cheese, 50 grams of the panko crumbs and spinach.

Portion the mixture into golf-sized balls. Chill for easier handling if you need to.

Toss the balls in the flour, then dip in the egg. Roll in the panko. Then deep fry.

Season with salt and serve warm.

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