Croquettes with Brie and potato flakes, seasoned with garrigue honey

Ingredients for 4 servings:

• 300 g Brie(s)
• 100 g mashed potato powder (potato flakes)
• 100 g breadcrumbs
• 50 g flour
• 2 eggs
• Oil for frying
• 2 heads of romaine lettuce
• 4 tbsp hazelnut oil
• 2 tbsp honey (garrigue honey)
• 2 tbsp hazelnuts, chopped
• salt and pepper
• dash of vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cut the Brie into 3 x 8 cm pieces, season with pepper, and refrigerate. Prepare 3 deep plates. Put the flour in one plate. In the second deep plate, combine the eggs and oil, and season with salt and pepper. In the third plate, mix the potato flakes, breadcrumbs, and a pinch of salt. Coat the Brie pieces in the flour, removing any remaining flour. Coat the Brie pieces first in the egg mixture, then in the breadcrumbs. Dip the pieces again in the egg mixture and then in the breadcrumbs to create a double coating. Immerse the Brie pieces in a deep fryer at 160°C for 3 to 4 minutes, until well browned. Drain the croquettes on a paper towel. In a salad bowl, combine the vinegar, honey, hazelnuts, and hazelnut oil. Dress the salad with half of the dressing, then pour the remaining sauce into a small bowl to dip the Brie croquettes in.