500 g of potatoes
150 g of blue cheese (Bresse Bleu or gorgonzola)
120 g breadcrumbs
60 g flour
1 tsp of cream
30 g butter
1 l of frying oil
Peel, wash and cut the potatoes into large pieces.
Cook them for 25 minutes in a pan of salted boiling water (start with cold water).
Drain them and then mash them. Add the butter, the crème fraiche and the salt and pepper and miix it well. Let cool. Cut the blue into small cubes. With your hands, make small balls of mash. Form a hole in the center of each and insert a cube of cheese.
Close the croquettes by rolling them again between your hands.
Beat the eggs into an omelet in a deep plate. Pour the flour in a second plate and the breadcrumbs in a third. Heat the oil in a large pan or deep fryer. Bread mashed potatoes by rolling them first in flour, then in beaten eggs and finally in breadcrumbs. Fry them in hot oil for about 5 minutes until the croquettes are golden brown and crisp (repeat several batches). Drain them on absorbent paper and enjoy immediately !