Egg Croquettes

Egg Croquettes

Ingredients

4 boiled eggs, shelled

500ml cold milk

4 tablespoons flour

1 tablespoon butter

2 egg yolks

salt

pepper

breadcrumbs for coating

2 eggs for coating

Oil for frying

Mustard to serve

Preparation

1. Dissolve 4 tablespoons of flour in 500ml cold milk and bring to the boil. Add 1 tablespoon of butter. Stir until thickened.

2. Season with salt and pepper. Add 2 egg yolks and stir well.

3. Chop 8 boiled eggs. Mix the eggs with the white sauce.

4. Arrange on a platter and refrigerate for 1 to 2 hours, covered with cling film.

5. Shape the croquettes and coat them in egg and breadcrumbs. Fry in hot oil.

6. Serve the croquettes with mustard.