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Potato
Croquettes
 This
is very similar to 'bubble & squeak' and a great way
to use up left over vegetables. It can also be made from
scratch using any vegetables you like and served as an accompaniment
or indeed tapas or an appetiser.
You
will need:
3
medium sized cooked potatoes
Any left over vegetables, chopped into small pieces -
broccoli and peas are great but carrots, sweet corn or
cabbage work just as well.
200ml water
Olive oil
50g plain flour
Salt and pepper
Method
- In
a large bowl, mash the potatoes and mix with the vegetables.
- In
a saucepan, bring the water to the boil, remove from the
heat and add two tablespoons of olive oil.
- Slowly
beat in the flour until you get a smooth batter.
- Add
the mashed potato mixture and cook over a low heat for
10 minutes or so, stirring all the time until the mixture
is smooth and thick. Season.
- Leave
to cool which will also help to thicken the mixture more
(it should be thick enough to hold its shape when made
into balls)
- When
the mixture is cool enough to handle, form the mixture
into potato cakes, balls or croquette shapes - whatever
you prefer.
- In
a small but deep frying pan, heat more olive oil for frying
and then deep fry the croquettes in batches until golden
all over.
- Drain
on kitchen paper and serve while still hot.
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