Boursin Croquettes

Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer and allow to cool slightly.

While the potatoes cool, fry your diced onion and grated carrot in a pan until softened and slightly caramelised. Add this to the potatoes along with butter, the egg yolks, 1 pack of Boursin and salt and pepper. Mix thoroughly until completely combined.

Then shape the mixture into 14–16 croquettes, while shaping the croquettes, stuff ó tsp of Boursin into each one, being sure to wrap the cheese completely inside the mixture.

Using leftover bread, blitz the bread in a food processor until it resembles breadcrumbs. Put your flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs.

Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature. Shallow fry or bake your croquettes until golden and serve immediately.