Bubble & squeak croquettes

400 kcal or less breadcrumb breadcrumbs brussels sprouts brussle sprouts bubble and squeak cabbage cabbages carrots christmas egg eggs leftovers make ahead over an hour pasnips potato potatoes rosted veg streaky bacon turnip turnips

N/A

Makes 16

Source

Ingredients

50g butter

200g onion , sliced

8 rashers back or streaky bacon , chopped

½ large cabbage , or a few handfuls sprouts, shredded

500g leftover roast or boiled potato , mashed

200g leftover roast turnip , parsnips, carrots (or any veg really), roughly chopped, then mashed

2 eggs , beaten

200g plain flour , well seasoned, plus a little extra for shaping

200g fresh white breadcrumb

2 eggs , beaten with a pinch of salt and a little water

sunflower or vegetable oil , for frying

Method

Melt the butter in a pan, then fry the onions and bacon together for 10 mins until the onions are soft and bacon has started to colour. Add the cabbage or sprouts to the pan with a good grinding of black pepper. Stir well, then add a splash of water and cook, covered, for 5 mins more until tender.

Tip the potatoes and cooked veg into the pan, then mash really well. Mix in the eggs, then season to taste. Turn onto a floured surface, flatten out, then cut into squares about the size of a scone. Roll each piece into a cigar shape about 10cm long and the width of a £2 coin. Cool.

Roll each croquette in the flour, then in the egg and finally in the breadcrumbs. Put onto a tray and chill for at least 1 hr.

Heat oven to 190C/170C fan/gas 5. Heat a 5mm depth of oil in a large frying pan; then, once a crumb turns golden within a few secs, shallow-fry the croquettes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with baking paper. Bake for 15 mins or, if making ahead, cover and chill for up to 2 days. To reheat, give them 15 mins in the oven at 190C/fan 170C/gas 5 until hot through and crisp on the outside.