Brussel Sprout and Potato Croquette

Ready in:
 15 to 30 mins

Cost Cutting Freezes Well Quick Make

  • 200g Brussels sprouts, trimmed and sliced
  • 500g potatoes, cooked and crushed
  • 1 free-range egg, beaten
  • 50g plain flour
  • 100g seasoned breadcrumbs, finely ground
  • 300ml vegetable oil
  • 200g tin chopped tomatoes
  • small bunch of coriander, chopped
  • 1 tsp vegetarian Worcestershire sauce
  • 1 shallot, finely sliced
  • 1

    Drop the sprouts into boiling water and blanch for 2-3 minutes. Drain and refresh with cold water. Combine with the potato, mashing them together with a fork. Season well and form the mixture into 12 croquettes.

  • 2

    Place the egg in a bowl, the flour on a plate and the breadcrumbs on a second plate. Dip each croquette into the flour first, to coat, then the egg and lastly the breadcrumbs. Make sure each is fully covered. Chill in the fridge for 30 minutes, or up to 24 hours.

  • 3

    To make the dip combine the tomatoes, coriander, vegetarian Worcestershire sauce and shallot, season and set aside.

  • 4

    Pour the oil into a large, deep frying pan, to a depth of about 4cm, and place over a medium high heat. Fry the croquettes until golden all over for a total of five minutes – you may need to do this in two batches to avoid overcrowding the pan. Drain on kitchen paper and serve immediately with the dip.

  • PER SERVING: 13.3g FAT (Excluding extras)

Brussel Sprout and Potato Croquette was taken from COOK VEGETARIAN

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