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Egg Croquettes

ingredients

1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (50 g) 2 oz flour, sifted
1 1/4 cup (1/2 pint) 300 ml milk
2 oz (50 g) strong Cheddar cheese, grated
4 hard-boiled eggs, finely chopped
salt pepper
2 eggs, beaten
1 tablespoon water
dry breadcrumbs for coating oil for deep frying

method

1. Melt the butter in a saucepan and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the milk.

2. Bring to the boil and simmer, stirring, until thick.

3. Stir in the cheese until melted.

4. Remove from the heat and fold in the hard-boiled eggs, salt and pepper.

5. Spread the mixture on a buttered plate and leave to cool.

6. Divide the egg mixture into 12 to 14 portions and shape each into a ball with floured hands.

7. Mix the beaten eggs with the water. Dip the balls into the egg mixture, then coat in breadcrumbs.

8. Deep fry for 3 to 4 minutes or until golden brown. Drain on paper towels and serve hot or cold.

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