Recipe: Bubble and Squeak Brussels Sprout Croquettes

Crunchy, crispy croquettes…the best way bar none to use up mash.

Don’t bother buying breadcrumbs! Save the ends of your loaves, adding them to a bag in the freezer. When you have enough, push them through the grating attachment on a food processor to turn them into breadcrumbs, and re-freeze until needed.

Make these up to a day ahead including searing the outside, then simply shove them in the oven for 15 minutes before serving, or until piping hot throughout and the breadcrumbs crisp. They can also be made ahead and frozen: bake straight from frozen for 30 minutes until hot through.

Recipe by Iona Ralph

Makes 10 croquettes

Ingredients
50g butter
1 onion
6 rashers bacon (optional)
400g shredded Brussel sprouts
500g dry mashed potato (ideally this will be made without milk, but you can use leftover mash, it will just be a bit softer to handle)
50g Parmesan cheese, grated
50g cheddar, grated
2 eggs (1 beaten for coating)
80g flour
100g breadcrumbs
salt and pepper

Method

1.      Melt the butter in a pan and fry off the bacon (if using) till crispy, place in a bowl and set aside for later.

2.      Fry the onions until soft. Add the shredded Brussel sprouts, give a good stir, add a splash of water and cook for 5 minutes until tender.

3.      Tip the veg into a large bowl and add the mashed potato, the bacon, 1 egg and salt and pepper. Thoroughly mix together - this is easiest to do with your hands, just make sure the onion and sprouts are cool enough to handle.

4.      Set out four shallow dishes or plates as pictured. Put the flour in the first, the beaten egg in the second, the breadcrumbs in the third and leave the fourth plate empty.

5.      Scoop up a big tablespoon of the mixture and form it into a fat sausage shape with your hands. Lightly roll it in the flour, tapping off the excess, then gently roll it in the egg, and finally in the breadcrumbs to cover it well. Put it on the empty plate. Refrigerate the croquettes for at least an hour.

6.      Heat the oven to 180C/ 170 fan/ gas 4. Heat the frying pan back up with a good slug of rapeseed or light olive oil. Place in the croquettes (you might need to do this in batches – give them plenty of room) and lightly brown on all sides. While they’re browning, lightly oil a baking tray, and then transfer the croquettes to the tray. Bake for 15 minutes, or if making ahead, cover and chill.