Bubble & squeak croquettes

Bubble & squeak croquettes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Makes 16

John Torode's fried potato rostis are packed with turnip, cabbage and crispy streaky bacon

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal248
fat13g
saturates4g
carbs27g
sugars3g
fibre2g
protein7g
low insalt0.91g
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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

  • 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.

RECIPE TIPS
JOHN SAYS...

'A croquette is classically deep-fried, but these are cooked in just a little oil. If you’ve got different veg left over from your Christmas lunch to the ones I’ve listed here, then add them in – the more the merrier.'

Goes well with

Recipe from Good Food magazine, December 2009

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