Cheese Croquettes With Mustard Sauce Recipe

2 medium potatoes, cooked

3 tbsp (45 mL) butter

1 egg yolk

3 tbsp (45 mL) milk

2/3 cup (175 mL) grated strong Cheddar cheese

3 tbsp (45 mL) chopped fresh parsley

1 egg, beaten

3 tbsp (45 mL) water

1 1/2-2 cups (325-500 mL) dried bread crumbs

3 tbsp (45 mL) almond halves

Oil for deep frying

SAUCE

3 tbsp (45 mL) butter

1 tbsp (15 mL) flour

1/4 cup (60 mL) water

1/4 cup (60 mL) cream

2 tsp (10 mL) Dijon mustard
How to make Cheese Croquettes With Mustard Sauce
Mash potatoes with butter, egg yolk, milk, cheese and parsley.
Take tablespoonfuls (15 mL) of mixture and form into croquette shapes (oval); chill for 1 hour.
Mix egg and water together.
Dip croquettes in egg-water mixture, then bread crumbs, then press an almond half in each.
Chill for a further 1 hour.
To make sauce, melt butter and stir in flour.
Cook 1 minute, then remove from heat and stir in water, cream and mustard.
Return to heat and stir until sauce boils and thickens.
Heat oil and deep-fry croquettes until golden.
Drain on paper towels.