Bubble & squeak croquettes
- Preparation and cooking time
- Plus chilling
- More effort
- Makes 16
John Torode's fried potato rostis are packed with turnip, cabbage and crispy streaky bacon
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.