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Nutrition Facts
Serving Size 1 (242g) Recipe makes 4 servings
Calories 240
Calories from Fat 102		(42%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 546mg		22%
Potassium 522mg		14%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 3.0g	12%
	Sugars 4.0g
Protein 11.6g		23%
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Potato and Cabbage Croquettes

Recipe #377349 | 16 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lolsuz
Jun 16, 2009

Taken from The Ultimate Vegetarian Cookbook by Roz Denny, 1994 Anness Publishing Ltd, p. 46. "This London breakfast dish in enjoying something of a revival. Originally made on Mondays with leftover potatoes and cabbage from Sunday lunch, it is suitable for any light meal occasion. For breakfast, serve the croquettes with eggs, grilled tomatoes and mushrooms."

SERVES 4 (change servings and units)

Ingredients

1 lb mashed potatoes (3 cups)
8 ounces cabbage or kale, steamed and shredded
1 egg, beaten
4 ounces sharp cheddar cheese, grated
nutmeg, grated
salt
black pepper
all-purpose flour (for coating)
vegetable oil (for frying)

Directions

1
Mix the potatoes with the cabbage or kale, egg, cheese, nutmeg and seasoning. Divide and shape into eight croquettes.
2
Chill for an hour or so, if possible, to firm the croquettes and make them easier to fry.
3
Toss the chilled croquettes in flour.
4
Heat about a half an inch of oil in a pan until quite hot, and fry the croquettes about 3 minutes each side until golden brown.
5
Drain on paper towels and serve hot and crisp.