RECIPE FROM SPAIN:

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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.