Sweet potato and Entremont Raclette cheese croquettes
- 200g sweet potato
- 300g potatoes
- 20g butter
- 4 slices of Entremont Raclette cheese
- ½ bunch of chives
- Salt, pepper
- 1 teacup breadcrumbs
- 1 teacup flour
- 2 eggs
- Frying oil
Peel the sweet potatoes and potatoes. Cut into cubes and cook for 15 - 20 minutes in a large pan of boiling water. Mash the potatoes and sweet potatoes with a potato masher.
Add the butter and sprinkle with chopped chives. Salt and pepper to taste. Put in the fridge for at least 1 hour.
Cut the Raclette cheese into small cubes. Take a tablespoon of mashed potato into your hand and add a few cubes of Raclette cheese. Fold into the mashed potato and roll into a ball in the palm of your hand. Repeat until all of the mashed potato has been used up.
Put the balls into the fridge for at least 1 hour.
Before serving, bread the balls: roll each ball in the flour, beaten egg, and breadcrumbs. Then fry and leave on kitchen paper to drain. Serve hot with a salad.
Photo Credits : Stéphanie Iguna @LaFoodFactory