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

Download Recipe Card