Jersey Royal and Stilton Croquettes

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500g Jersey Royal Potatoes

100g blue stilton

4g fresh parsley – finely chopped

30g salted butter

150g fresh breadcrumbs

2 x large eggs

Sea salt and black pepper

Sunflower oil – to fry

Snackrite Tomato salsa – to serve

Wipe the potatoes

Chop into small chunks

Put into a saucepan and cover with cold water, season with some salt, bring to the boil, cover and cook for 6 mins till tender

Drain well, add the butter, season with some black pepper and coarsely mash

Crumble over the blue stilton and the chopped parsley – mix well

Allow to cool then divide into 12 – 50g balls

Roll them into sausage shapes

Break the eggs into a bowl and whisk well

Dip the croquettes into the beaten egg then the breadcrumbs

Saute them in some oil in a frying pan till browned

Do this in batches – keep the others warm while you cook the rest

Serve alongside the tomato salsa.