Potato Croquettes Stuffed with Walnuts And Blue Cheese

A spin on the usual croquette recipe
this one features the crunchiness of
walnuts and creamy soft blue cheese.
Perfect for entertaining or
offering an alternative to
French fries or mashed potatoes.

Ingredients:
1 1/4 cups California walnuts
1/2 cup crumbled creamy blue cheese
1 pound potatoes, peeled and cut into cubes
Salt and pepper
Pinch freshly grated nutmeg pinch
2 tablespoons unsalted butter
1 large egg yolk
3 large eggs, lightly beaten
1 tablespoon canola oil
3/4 cup breadcrumbs
1/2 cup all-purpose flour
Vegetable oil for frying

Directions:
In dry skillet, toast walnuts over medium to high heat 1 to 2 minutes.
Cool then roughly chop 1/2 cup and finely chop the rest.
In small bowl, combine the roughly chopped
walnuts and blue cheese and blend well. Set aside.
Cook potatoes in boiling salted water until tender.
Drain and dry in 250 degrees F. oven for 5 minutes.
Mash potatoes, then season to taste with salt, pepper and nutmeg.
Blend in butter and egg yolk. Spread mixture
on cookie sheet to cool to room temperature.
With floured hands, form mixture into 14 balls.
Insert small amount of blue cheese mixture into each ball,
enclosing completely with potato mixture.
On lightly floured surface, shape each ball into a small roll.
Transfer to refrigerator until all croquettes are shaped.
Combine eggs and canola oil and mix well.
Combine breadcrumbs with remaining walnuts.
Place flour, egg mixture and breadcrumb mixture in 3 shallow dishes.
Dip each croquette first in flour (shaking off excess),
then in eggs and finally in breadcrumb mixture.
Heat about 1/2 inch vegetable oil in large pan over medium to high heat. Add croquettes to pan—do not crowd pan. Fry in batches, if necessary.
Cook about 3 to 4 minutes per side or until heated through and nicely browned. Remove from pan and drain on paper towels. Serve immediately.