Breaded Camembert croquettes with Le Rustique Camembert Mint, salami and garlic yoghurt

Peel and wash the potatoes.

Cook them in slightly salted water for about 40 minutes.

Allow to cool down and then mash the potatoes.

Place the peas in boiling water and cook for 4 minutes.

After draining them, mash them with a fork or a blender.

Cut the salami into small cubes and fry in a fat-free frying pan. 

Cut the onions into small cubes and fry them with a dash of oil until golden.

Cut Le Rustique Camembert into 2 cm pieces.

Add 2-3 pinches of salt and pepper.

Put the cooled ingredients in a bowl, add the chopped mint and 2 eggs. Mix vigorously.

With the mixture, form rolls 4 cm in diameter and cut into croquettes. 

Whisk an egg yolk on a plate with a little salt and pepper. 

Place the breadcrumbs on a second plate. 

Dip the croquettes in the egg mixture and then breadcrumbs, revisit the shape with your hands (if necessary).

Finally, fry the croquettes in oil at about 180⁰C until golden brown.

Garlic yoghurt:
Crush the garlic and finely cut the dill.
Stir them in yoghurt, with lemon juice, salt and pepper.