Bubble & squeak croquettes

Ingredients

• 8  streaky bacon chopped
• 200 g breadcrumbs fresh white
• 50 g butter 
• 0.5 large cabbage shredded
• 2  eggs with a pinch of salt and a little water beaten
• 200 g onions sliced
• 200 g flour plain for shaping plus a little extra well
• 500 g potatoes mashed
• 200 g turnips or any veg really), roughly chopped, then mashed
• 16 servings vegetable oil for frying

Equipment

• frying pan
• baking sheet
• baking paper
• oven

Directions

1. Melt the butter in a pan, then fry the onions and bacon together for 10 mins until the onions are soft and bacon has started to colour.
2. Add the cabbage or sprouts to the pan with a good grinding of black pepper. Stir well, then add a splash of water and cook, covered, for 5 mins more until tender.Tip the potatoes and cooked veg into the pan, then mash really well.
3. Mix in the eggs, then season to taste. Turn onto a floured surface, flatten out, then cut into squares about the size of a scone.
4. Roll each piece into a cigar shape about 10cm long and the width of a £2 coin. Cool.
5. Roll each croquette in the flour, then in the egg and finally in the breadcrumbs. Put onto a tray and chill for at least 1 hr.
6. Heat oven to 190C/170C fan/gas
7. Heat a 5mm depth of oil in a large frying pan; then, once a crumb turns golden within a few secs, shallow-fry the croquettes in 2 batches for 2 mins each side, turning carefully.
8. Drain on kitchen paper and transfer to a baking sheet lined with baking paper.
9. Bake for 15 mins or, if making ahead, cover and chill for up to 2 days. To reheat, give them 15 mins in the oven at 190C/fan 170C/gas 5 until hot through and crisp on the outside.