Garlic & Roquefort Potato Croquettes |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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.
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