1-Step 1: Cook the Potatoes and Mix the Filling Simmer the 300g King Edward potatoes whole in boiling salted water for 20-25 minutes until tender. After draining and cooling, peel and discard the skins, then mash the potatoes with 2 tablespoons double cream and some seasoning. Gently fold in the 200g diced smoked black pudding and 100g diced creamy blue cheese, then chill the mixture for an hour until cold. Removing the potato skins helps create a drier mash, which aids in forming the croquettes.

2-Step 2: Prepare the Apple Sauce Cook the 2 Bramley apples with butter, 2 teaspoons sugar, and 1 tablespoon cider vinegar on low heat. Stir until the apples soften, then blend until smooth. This simple sauce adds a tangy contrast to the rich croquettes. For more on apple-based dishes, you can learn about black pudding basics which pairs well with fruits like apples.

3-Step 3: Shape and Coat the Croquettes Shape the chilled potato mixture into 15 equal-sized balls. Place the 2 tablespoons heavily seasoned plain flour, 3 beaten eggs, and 100g dried breadcrumbs into three separate bowls. Roll each ball first in flour, then in egg, then in breadcrumbs, and repeat the egg and breadcrumb step for a double coating that enhances crispiness. Chill the coated croquettes for 10 minutes to firm them up.

4-Step 4: Fry and Serve Heat groundnut oil until a cube of bread browns in 30 seconds, then fry the croquettes for 3-4 minutes until crisp and golden. Drain them on paper and serve with the prepared apple sauce. Test oil temperature with a cube of bread for the best results, ensuring even cooking.