Cheese Croquettes with Almonds and Mustard Sauce

Ingredients

Yogurt 2

Egg 1

Milk 45 ml

Cheese 175 g

Parsley 2 tbsp

Egg White 2

Water 105 ml

Breadcrumbs 300 g

Almonds 50 g

Vegetable Oil to taste

Mustard 5 ml

Cream 60 ml

Salt to taste

Ground Black Pepper to taste

Cook the potatoes in salted boiling water until soft. Drain, add half the butter, and mash well. Then add the beaten egg whites, milk, grated cheese, and parsley. Take 1 tablespoon of dough at a time and form croquettes. Place 1 almond inside each.

Whisk the egg and 45 ml of water. Quickly dip the croquettes in the egg mixture, then roll in the breadcrumbs to coat completely. Refrigerate for 1 hour.

For the sauce, melt the remaining butter in a frying pan. Add the flour and lightly fry for 1 minute. Remove from heat and stir in the remaining water, cream, mustard, salt, and pepper. Return to the heat and cook, stirring, until the sauce thickens.

Heat the vegetable oil in a frying pan and fry the croquettes until golden brown. Drain on paper towels. Arrange on plates and serve with the sauce.

Enjoy!