Directions

• Whisk 1 of the eggs in a medium bowl. Mash the potatoes and add to the bowl. Add the Parmesan, cannabis butter, chives, parsley, nutmeg, cayenne, salt, and black pepper.
• Mix gently until evenly combined.
• Using your hands, form the potato mixture into ovals or ballls. Press a cube of Gorgonzola into the center and pack the potato mixture around the cheese until it forms a smooth ball.
• Continue and repeat until all the potato mixture is used up.
• Beat the remaining egg in a shallow plate.
• Put the breadcrumbs in another shallow dish. Roll a croquette in the egg, coating it gently, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for a minimum of 2 hours.
• Pour enough cannabis oil (or vegetable oil) into a heavy-bottomed skillet to reach a depth of 1/4 inch.
• Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes.
• Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes, and enjoy!