Makes 25 (approx.)
adjust servings:

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  1. Melt the butter in a large pan over medium heat. Add the onion and cook for two minutes. Add the cabbage and cook for 6-8 minutes or until soft.
  2. Transfer to a large bowl. Add the bacon, parsley and mashed potato. Season with salt and pepper and stir to combine.
  3. Scoop out a portion measuring around two tablespoons and use damp hands to roll into a croquette around 7cm long. Place on a baking tray lined with parchment paper. Repeat with the remaining mixture.
  4. When all of the croquettes are formed, place in the fridge for 20 minutes or until firm.
  5. Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl and the breadcrumbs in a third.
  6. One at a time, roll each croquette in flour, shaking off any excess. Dip to coat in the egg mixture, then dredge in the breadcrumbs, pressing them on lightly to coat. Place on a baking tray lined with parchment paper.
  7. Add enough oil to a large frying pan to come 2cm up the side. Heat over a medium-high heat. Working in batches to avoid crowding the pan, cook  the croquettes for 2-3 minutes or until golden brown on all sides. Drain on a plate lined with kitchen paper. Season with salt and black pepper and serve with some lemon wedges for squeezing over.

Nutrition Facts

Per croquette(per serving): 135kcals, 6.2g fat (1.8g saturated), 15.5g carbs (1.8g sugars), 4.6g protein, 1.5g fibre, 0.19g sodium

Here’s a quick guide to learn how to cook boiled bacon boil easily.