Cheese croquettes with almonds and mustard sauce
6 servings
30 minutes
Cheese croquettes with almonds and mustard sauce are an exquisite dish of European cuisine, combining a crispy shell with a delicate cheese filling. Originally, croquettes emerged in France as a way to use leftover ingredients, but today they have become a full-fledged gastronomic masterpiece. Almonds add a nutty note that pairs perfectly with creamy cheese, while the mustard sauce adds zest and a hint of spiciness. These croquettes are ideal as an appetizer on a festive table or as an accompaniment to the main dish. They can be served with green salad or fresh vegetables, enjoying the richness of flavor nuances. Prepared according to this recipe, they have an unmatched texture – crispy on the outside and creamy on the inside, leaving an unforgettable impression after the very first bite.
1
Boil the potatoes in salted boiling water until soft. Drain the water, add half the butter and mash well, then add the beaten egg whites, milk, grated cheese, and parsley. Take 1 tablespoon of the dough and shape into croquettes. Place 1 nut inside each.
- Potato: 2 pieces
- Butter: 60 g
- Egg white: 2 pieces
- Milk: 45 ml
- Cheese: 175 g
- Chopped parsley: 2 tablespoons
- Almond: 50 g
2
Mix the egg and 45 ml of water. Quickly dip the croquettes in the egg mixture, then coat in breadcrumbs to fully cover the croquettes. Chill for 1 hour.
- Chicken egg: 1 piece
- Water: 105 ml
- Breadcrumbs: 300 g
3
For the sauce, melt the remaining butter in a pan. Add flour and lightly fry for 1 minute. Remove from heat and stir in the remaining water, cream, mustard, salt, and pepper. Return to heat and cook, stirring, until the sauce thickens.
- Butter: 60 g
- Wheat flour: 15 g
- Water: 105 ml
- Cream: 60 ml
- Mustard: 5 g
- Salt: to taste
- Ground black pepper: to taste
4
Heat vegetable oil in a pan and fry the croquettes until golden brown. Place on a paper towel.
- Vegetable oil: to taste
5
Arrange on plates and serve with sauce.