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    Neil Nugent's Brussels Sprouts and Potato Croquettes

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    Neil Nugent's Brussels Sprouts and Potato Croquettes

    • Christmas
    • Preparation time: 20 minutes plus chilling
    • Cooking time: 15 minutes


    • 300 ml vegetable oil
    • 100 g finely ground breadcrumbs
    • 50 g plain flour
    • 1 egg, beaten
    • 2 tsp truffle oil
    • 500g cooked and crushed potatoes (Maris Piper or King Edward)
    • 200 g brussels sprouts


    1. Drop the sprouts into boiling water and blanch for 3–4 minutes. Pour into a colander, refresh with cold water and drain. Slice the sprouts and combine with the potato and the truffle oil in a large bowl. Season well. 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, shaking off the excess, 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. 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 5 minutes – you may need to do this in 2 batches to avoid overcrowding the pan. Drain on kitchen paper, sprinkle with a little salt and serve immediately.

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