Black pudding croquettes with cheese surprise

We make a béchamel sauce with butter and whole oat flour (we add salt and pepper or nutmeg).

Cut the onion and the bell pepper and put them in a frying pan, add salt and pepper. Meanwhile, remove the tripe from the blood sausage and break it.

Add the blood sausage and sauté for about 10 minutes.

After this time, add everything to the béchamel sauce we made previously. Stir everything and pour into a container as flat as possible to cool faster and let the dough rest in the refrigerator for a few hours (better if it is overnight).

We prepare whole oat flour, beaten egg and breadcrumbs to which we add chopped fresh parsley and garlic powder. We give shape to the croquettes, we pass through oatmeal and before passing it through the egg and bread, we put in the center a cube of Emmental cheese.

Finish by frying in a pan with very hot olive oil for about 3/4 minutes.