Potato And Cabbage Croquettes Recipes
POTATO AND CABBAGE CROQUETTES
Taken from The Ultimate Vegetarian Cookbook by Roz Denny, 1994 Anness Publishing Ltd, p. 46. "This London breakfast dish in enjoying something of a revival. Originally made on Mondays with leftover potatoes and cabbage from Sunday lunch, it is suitable for any light meal occasion. For breakfast, serve the croquettes with eggs, grilled tomatoes and mushrooms."
Provided by lolsuz
Categories Potato
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the potatoes with the cabbage or kale, egg, cheese, nutmeg and seasoning. Divide and shape into eight croquettes.
- Chill for an hour or so, if possible, to firm the croquettes and make them easier to fry.
- Toss the chilled croquettes in flour.
- Heat about a half an inch of oil in a pan until quite hot, and fry the croquettes about 3 minutes each side until golden brown.
- Drain on paper towels and serve hot and crisp.
Nutrition Facts : Calories 240.4, Fat 11.3, SaturatedFat 6.7, Cholesterol 84.9, Sodium 546.5, Carbohydrate 23.5, Fiber 3, Sugar 4, Protein 11.6
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
- Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
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