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Fresh Living Network
Brussels sprout, parmesan and potato croquettes

Brussels sprout, parmesan and potato croquettes

Serve with cranberry sauce.
8
RECIPE TYPE:Side dishes
 
Method
  • Preheat oven to 180°C.
  • Bake 6 potatoes until soft. 
  • Scoop out flesh and mash with a knob of butter.
  • Sauté Brussels sprouts in a little oil. 
  • Mix with mash and stir through finely sliced spring onions, PnP crème fraîche, grated parmesan and a grating of nutmeg. Season. 
  • Shape mixture into oblongs and refrigerate to set. 
  • Place flour, beaten eggs and ciabatta breadcrumbs into separate bowls.
  • Add poppy seeds to breadcrumbs.
  • Dust croquettes in flour, dip in beaten egg and roll in breadcrumb and poppy seed mixture.
  • Heat 4cm vegetable oil in a pan and deep-fry croquettes until golden. 
  • Drain on kitchen paper and serve.

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