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2 fresh or dried bay leaves (optional)
75g plain flour
1 tbsp chopped capers or gherkins
300g cold cooked leftover vegetables such as sprouts, cabbage, broccoli, peas, carrots, sweet potatoes, parsnips diced
1 essential Waitrose Free Range Egg, beaten
100g white breadcrumbs
2 tbsp sunflower oil
Chutney or cranberry sauce and leafy salad, to serve
1. Heat the milk with the bay leaves (if using) to simmering point. Remove the pan from the heat, then take out and discard the bay leaves.
2. Meanwhile melt the butter in a pan, add the flour and cook, stirring, for 1 minute. Off the heat, gradually beat in the warm milk, then return to the heat and cook, stirring until thick and smooth. Season and tip into a bowl. Stir in the capers or gherkins and diced veg and cool for 5 minutes.
3. Divide the mixture into 12 and shape into small sausages. Roll each piece in the beaten egg, then lift into the breadcrumbs and roll around to coat. If there is time, chill for an hour.
4. Heat the oil in a non-stick frying pan and fry the croquettes in batches for 5 minutes, turning until crisp, golden and heated all the way through, using extra oil if necessary. Drain on kitchen towel and keep warm in a low oven while you cook the rest. Serve with sauce and salad.
Typical values per serving:
This recipe was first published in July 2017.