By Caro Alberts
Heat the butter in a saucepan. Add the apple and thyme and cook for 5 minutes.
Stir through the flour, then the cider and cream. Continue cooking until thickened.
Stir in the cheese, season to taste, then pour into a shallow dish.
Leave to cool, then place in the fridge until set.
Roll the mixture into uniform balls about the size of a golf ball.
Dip each ball in the flour, then the egg, and then into the seasoned bread crumbs. Repeat with each ball.
Deep fry each ball until golden brown, then drain on kitchen paper.
Mix all the dipping sauce ingredients together and serve with the croquettes.
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