Potato and Cabbage Croquettes |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Taken from The Ultimate Vegetarian Cookbook by Roz Denny, 1994 Anness Publishing Ltd, p. 46. This London breakfast dish in enjoying something of a revival. Originally made on Mondays with leftover potatoes and cabbage from Sunday lunch, it is suitable for any light meal occasion. For breakfast, serve the croquettes with eggs, grilled tomatoes and mushrooms. Ingredients:
1 lb mashed potatoes (3 cups) |
8 ounces cabbage or 8 ounces kale, steamed and shredded |
1 egg, beaten |
4 ounces sharp cheddar cheese, grated |
nutmeg, grated |
salt |
black pepper |
all-purpose flour (for coating) |
vegetable oil (for frying) |
Directions:
1. Mix the potatoes with the cabbage or kale, egg, cheese, nutmeg and seasoning. Divide and shape into eight croquettes.
2. Chill for an hour or so, if possible, to firm the croquettes and make them easier to fry.
3. Toss the chilled croquettes in flour.
4. Heat about a half an inch of oil in a pan until quite hot, and fry the croquettes about 3 minutes each side until golden brown.
5. Drain on paper towels and serve hot and crisp.
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