450 g (1 lb) potatoes, peeled
900 g (2 lb) cabbage, trimmed and roughly chopped
45 ml (3 tbsp) milk (optional)
50 g (2 oz) hazelnuts 50 g (2 oz) margarine
50 g (2 oz) plain flour
salt and freshly ground pepper
2 eggs, beaten
225 g (8 oz) dried white breadcrumbs
oil, for deep frying
900 g (2 lb) cabbage, trimmed and roughly chopped
45 ml (3 tbsp) milk (optional)
50 g (2 oz) hazelnuts 50 g (2 oz) margarine
50 g (2 oz) plain flour
salt and freshly ground pepper
2 eggs, beaten
225 g (8 oz) dried white breadcrumbs
oil, for deep frying
method
1. Cook the potatoes in salted water for about 20 minutes, until tender. Drain and mash without adding any liquid.
2. Cook the cabbage in boiling salted water until just tender. Drain well. Puree in a blender, adding the milk if required—you should have 450 ml (3/4 pint) of puree.
3. Spread the hazelnuts out on a baking sheet and brown in the oven at 180°C (350°F) mark 4 for 15 20 minutes. Put into a soft tea towel and rub off the skins. Chop.
4. Melt the margarine in a pan and stir in the flour. Cook for 1 minute and stir in the cabbage puree. Cook for 2 minutes, stirring then add the hazelnuts.
5. Stir the mashed potatoes into the sauce, season and mix well. Transfer to a bowl, cool, cover and chill well for at least 1 1/2 hours or until firm.
6. Grease a baking sheet. With dampened hands, shape the mixture into 16 croquettes, place on the baking sheet and chill again. Coat the croquettes in egg and breadcrumbs.
7. Heat the oil to 180°C (350°F) and fry the croquettes for about 4 minutes.
2. Cook the cabbage in boiling salted water until just tender. Drain well. Puree in a blender, adding the milk if required—you should have 450 ml (3/4 pint) of puree.
3. Spread the hazelnuts out on a baking sheet and brown in the oven at 180°C (350°F) mark 4 for 15 20 minutes. Put into a soft tea towel and rub off the skins. Chop.
4. Melt the margarine in a pan and stir in the flour. Cook for 1 minute and stir in the cabbage puree. Cook for 2 minutes, stirring then add the hazelnuts.
5. Stir the mashed potatoes into the sauce, season and mix well. Transfer to a bowl, cool, cover and chill well for at least 1 1/2 hours or until firm.
6. Grease a baking sheet. With dampened hands, shape the mixture into 16 croquettes, place on the baking sheet and chill again. Coat the croquettes in egg and breadcrumbs.
7. Heat the oil to 180°C (350°F) and fry the croquettes for about 4 minutes.
serving amount
makes 16
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