Recipes

Colcannon Potato Croquettes

Ingredients

10 Portions

Potatoes – Peeled and 1/4 3kg

Savoy Cabbage – thinly sliced 200g

Salt and Pepper

Bechamel Sauce 100ml

Panko Breadcrumbs 400g

Eggs (Beaten) 2

Plain flour 200g

50 Portions

Potatoes – Peeled and 1/4 6kg

Savoy Cabbage – thinly sliced 1kg

Salt and Pepper

Bechamel Sauce 500ml

Panko Breadcrumbs 2kg

Eggs (Beaten) 12

Plain flour 1kg

100 Portions

Potatoes – Peeled and 1/4 12kg

Savoy Cabbage – thinly sliced 2kg

Salt and Pepper

Bechamel Sauce 1ltr

Panko Breadcrumbs 4kg

Eggs (Beaten) 24

Plain flour 2kg

Method

Steam or boil the peeled quartered potatoes in seasoned water until just tender and mash – season with salt and pepper
Steam or boil the sliced savoy cabbage for 10 minutes until tender but not over cooked
Allow both cooked vegetables to cool
Prepare the béchamel sauce as per the FFT recipe and allow to cool
Mix the potato with the cabbage
Stir in the béchamel sauce (this must be cold)
Allow the mix to cool in the fridge
Prepare the mix into equal sized pieces (sausage shaped)
Coat the croquettes in flour and remove excess
Coat in beaten egg
Roll in breadcrumbs
Chill in the fridge for 30 minutes
Deep fry croquettes for 3 minutes or until golden brown and piping hot
Serve immediately

Key Points

It is important that you don’t over cook the potatoes during the 1st step as this will produce a soggy finished product

Allergens

Wheat, Milk, Eggs