Recipe for Potato Cromesquis with Blue Cheese, Apple Compote, and Walnuts

Steam whole potatoes for about 20 to 40 minutes, adjusting the time according to their size.

Meanwhile, peel, core, and cut the apples into small pieces. Place them in a saucepan with 250ml of water and cook for about 20 minutes, until they are very tender. Mash them using a potato masher or blend. Cover to keep them warm.

Toast the shelled nuts in a pan for a few minutes, stirring regularly to prevent them from burning.

Once the potatoes are well cooked (the tip of a knife should sink in very easily), peel them and mash them in a bowl using a potato masher, with the butter, a pinch of salt, a few turns of the pepper mill, and a pinch of chili powder. Let cool. Cut cubes of blue cheese about 2 cm in diameter.

Cut cubes of blue cheese about 2cm in diameter.

Form about 10 balls with the cooled mashed potatoes. Using your thumb, press a dimple into each ball to insert a cube of cheese, then close it by rolling it back into a ball. Repeat with the remaining mashed potatoes and cheese.

Beat the eggs in a bowl. Pour the flour and breadcrumbs into two other bowls. Season the flour, breadcrumbs, and eggs with a pinch of salt and pepper. Roll each mashed potato ball in the flour, then in the eggs, and finally in the breadcrumbs.

Heat frying oil in a pot, then cook the meatballs for 5 to 8 minutes. Drain them on paper towels and keep them warm.

To finish, serve the croquettes with the warm compote, some toasted nuts, and a bit of young shoots dressed with a drizzle of olive oil and apple cider vinegar.