Garlic & Roquefort Potato Croquettes

1. 1

   Fold the Roquefort into the potato, season well and refrigerate.

2. 2

   When the mixture is cold, shape into large quenelles (egg shapes) with a spoon and some cold water.

3. 3

   Place the quenelles into the freezer to firm up.

4. 4

   Set up a breading station with 3 containers: 1 flour, 1 beaten egg with chives and 1 bread crumbs.

5. 5

   Dust the quenelles in flour, dip in the egg-chive mixture and roll in bread crumbs.

6. 6

   Keep refrigerated until you are ready to fry.

7. 7

   Fry until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.