1-First: simmer the potatoes whole in boiling salted water for 20-25 minutes until tender. Drain and cool, then peel off the skins and discard. Mash the potatoes with cream and season well, folding in the diced smoked black pudding and blue cheese before chilling the mixture in the fridge for about an hour until completely cold.

2-For the apple sauce: cook the apples with butter, sugar, and cider vinegar over low heat until soft, then blend until smooth. Next, roll the mashed potato mixture into 15 equal-sized balls and prepare three bowls with flour, beaten eggs, and breadcrumbs.

3-Roll each ball: first in flour, then in egg, then breadcrumbs, and repeat the egg and breadcrumbs step for a sturdier coating. Chill the balls for 10 minutes before heating groundnut oil in a pan until a cube of bread browns in 30 seconds.

4-Finally: fry the croquettes for 3-4 minutes until crisp and golden, then drain on kitchen paper and serve with the apple sauce. This method ensures a crispy outside and soft inside, making it a favorite for food enthusiasts.

5-Prepare all ingredients: and preheat if needed.

6-Mix the potato, pudding, and cheese: in a bowl.

7-Add egg and seasonings: then shape into balls.

8-Coat in flour, egg, and breadcrumbs: twice.

9-Fry or bake: until golden and serve hot.