Name: Bubble & squeak croquettes
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: Makes 16
Cuisine: Irish
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

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Bubble & squeak croquettes

Bubble & squeak croquettes

John Torode

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Makes 16

More effort

Prep: 30 mins

Cook: 45 mins

Plus chilling

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

Easily doubled

Easily halved

Freezable

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A star rating of 4.9 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal248
fat13g
saturates4g
carbs27g
sugars3g
fibre2g
protein7g
salt0.91g

low

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.'

Recipe from Good Food magazine, December 2009

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