Cheese and potato croquettes with mustard sauce and almonds

300 g breadcrumbs

175 g cheese

100 ml water

60 ml cream

60 g butter
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50 g almonds

45 ml milk

15 g wheat flour

5 g mustard

2 tuber Potato

2 egg whites

1 egg

2 tablespoons chopped parsley

vegetable fat

ground black pepper

salt

Boil the potatoes until tender in salted water, drain the water, add half the butter, mash potatoes, enter the beaten egg whites, add the grated cheese, pour the milk, add the chopped parsley and mix.

Scoop a tablespoon of dough and mold croquettes, within each laying on the nuts.

Beat the egg with 45 ml of water, dip in egg croquettes, breaded in bread crumbs and put into the cold for an hour.

The rest of the butter in a frying pan to melt, add the flour and fry for 1 minute, remove from heat, add the remaining water, add the mustard, cream, pepper and salt, again put on fire, boil stirring until thick sauce.

Refrigerated croquettes fry until browning in a pan with vegetable oil, then put on a paper towel.

Serve croquettes cheese-potato with mustard sauce and almonds, put on a plate.