200grleftover roast turnipparnsip or carrot (any leftover veg really. I used the celeriac I had leftover from the soup). Roughly chopped, then mashed
2eggsbeaten
200grplain flourwell seasoned (!! do not skip that part!) plus a little extra for shaping
200grfresh white breadcrumbs
2eggsbeaten with a pinch of salt and a little water
vegetable or sunflower oilfor frying
Instructions
Melt the butter in a pan, then fry the onions and bacon together for 10 minutes until the onions are soft and the bacon has started to color. Add he 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 10 cm long and the width of a 2 euro 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. Heat a 5mm depth of oil in a large frying pan; then, once crumb turns golden within a few seconds. shallow fry the croquettes in 2 batches for 2 minutes 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 until hot through and crisp on the outside.