Bubble & squeak croquettes

• butter↗50g g
• onion↗200g g

  sliced

• rashers back or streaky bacon↗8

  chopped

• large cabbage↗½

  or a few handfuls sprouts, shredded

• leftover roast or boiled potato500g g

  mashed

• leftover roast turnip200g g

  parsnips, carrots (or any veg really), roughly chopped, then mashed

• eggs↗2

  beaten

• plain flour↗200g g

  well seasoned, plus a little extra for shaping

• fresh white breadcrumb↗200g g
• eggs↗2

  beaten with a pinch of salt and a little water

• sunflower or vegetable oil↗

  for frying

Step-by-step instructions

1. 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. 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.

2. 2

   Tip the potatoes and cooked veg into the pan, then mash really well. 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. Roll each piece into a cigar shape about 10cm long and the width of a £2 coin. Cool.

3. 3

   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.

4. 4

   Heat oven to 190C/170C fan/gas 5. 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. Drain on kitchen paper and transfer to a baking sheet lined with baking paper. 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.