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
  1. Steam or boil the peeled quartered potatoes in seasoned water until just tender and mash – season with salt and pepper
  2. Steam or boil the sliced savoy cabbage for 10 minutes until tender but not over cooked
  3. Allow both cooked vegetables to cool
  4. Prepare the béchamel sauce as per the FFT recipe and allow to cool
  5. Mix the potato with the cabbage
  6. Stir in the béchamel sauce (this must be cold)
  7. Allow the mix to cool in the fridge
  8. Prepare the mix into equal sized pieces (sausage shaped)
  9. Coat the croquettes in flour and remove excess
  10. Coat in beaten egg
  11. Roll in breadcrumbs
  12. Chill in the fridge for 30 minutes
  13. Deep fry croquettes for 3 minutes or until golden brown and piping hot
  14. 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