zoom Purple sprouting broccoli croquettes

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    Purple sprouting broccoli croquettes

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    Purple sprouting broccoli croquettes

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes

    Serves: 4-6


    2 x 230g packs purple sprouting broccoli
    3 eggs
    400g chilled mashed potato (pre-packed or home-made)
    100g gruyère, finely grated
    30g parmigiano reggiano, plus extra to serve
    50g plain flour
    125g fresh white breadcrumbs
    vegetable oil, for frying
    100g mayonnaise
    1 tbsp balsamic vinegar
    90g rocket
    60g cashew nuts, toasted, to serve
    extra virgin olive oil, to serve


    1. Put the broccoli into a pan of boiling salted water and cook for 4-5 minutes until just tender. Drain, set half to one side and keep warm. Wrap the remainder in a clean tea towel and press firmly to remove as much moisture as possible (don’t worry about squashing it). Very finely chop the dried broccoli and put it in a large bowl.

    2. Beat 1 egg and add to the bowl of broccoli with the mashed potato and cheeses; season. Thoroughly combine the mixture then divide into 20-24 balls of equal size and roll each into a roughly cylindrical shape. Beat the remaining 2 eggs in a bowl and put the flour and breadcrumbs in separate bowls. Gently roll each croquette in the flour, then the egg and finally the breadcrumbs.

    3. Pour 4cm oil into a large saucepan and heat to 180˚C (use a sugar thermometer, or test with a small piece of bread – it should turn lightly golden in about 40 seconds). Using a slotted spoon, add a few croquettes at a time and fry for 2-3 minutes until golden. Remove; drain on kitchen paper. Repeat with the remaining croquettes, taking care not to let the oil get too hot, as the croquettes will burst open at higher heats.

    4. Mix together the mayonnaise and balsamic vinegar in a small bowl. Divide the rocket and reserved broccoli between plates, top with the croquettes and a few shavings of parmigiano reggiano. Scatter over the cashew nuts, drizzle with a little oil and finish with a good grind of black pepper. Serve with the balsamic mayo for dipping.

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    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue


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