Recipes
Colcannon Potato Croquettes
Ingredients
10 Portions
Potatoes – Peeled and ¼: 1.2kg
Savoy Cabbage – thinly sliced: 200g
Salt and Pepper: To taste
Bechamel Sauce: 100ml
Panko Breadcrumbs: 400g
Eggs (Beaten): 2
Plain flour: 200g
50 Portions
Potatoes – Peeled and ¼: 6kg
Savoy Cabbage – thinly sliced: 1kg
Salt and Pepper: To taste
Bechamel Sauce: 500ml
Panko Breadcrumbs: 2kg
Eggs (Beaten): 12
Plain flour: 1kg
100 Portions
Potatoes – Peeled and ¼: 12kg
Savoy Cabbage – thinly sliced: 2kg
Salt and Pepper: To taste
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 overcooked
- 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 overcook the potatoes during the 1st step as this will produce a soggy finished product.
Allergens
Wheat, Milk, Eggs
