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.