Shopping List
Favourite Recipes
Newsletter
Makes 16
adjust servings:
Tick the ingredients you need to add your shopping list.
To serve:
- Turn the grill on to a high heat and cook the black pudding until hot throughout but not too crisp. Set aside until completely cool, then crumble into small pieces.
- Place the mashed potato in a bowl and stir in the black pudding, Gruyère and mustard, mashing with a fork to combine everything well. Season with black pepper. Place the mixture in the fridge and chill for one hour.
- Divide the potato mixture into 16 even portions and roll into balls.
- Place the flour in a wide, shallow bowl and season with salt and black pepper. Beat the eggs in a second bowl and place the breadcrumbs in a third.
- One at a time, roll the balls in the flour, followed by the egg and finally the breadcrumbs. Roll each ball in the egg a second time, then the breadcrumbs once again. Place the coated balls on a plate and chill for 15 minutes.
- Heat the oil in a deep fryer to a temperature of 180˚C, or fill a deep saucepan with oil to a depth of 5cm and place over a high heat until a breadcrumb dropped into the oil begins to sizzle immediately.
- Working in small batches to avoid dropping the temperature of the oil, fry the croquettes for 3-4 minutes or until crisp and golden, gently flipping them over with a slotted spoon halfway through. Drain on a plate lined with kitchen paper. Allow the oil 30-40 seconds after each batch to come back up to temperature.
- Serve the croquettes immediately with apple sauce for dipping. Alternatively, allow to cool completely, then store in the fridge for up to two days. Reheat in a preheated oven at 180˚C/160˚C fan/gas mark 4 for 20 minutes or until piping hot throughout.
Nutrition Facts
Per croquette (per serving): 165kcals, 10.7g fat (3.5g saturated), 11.2g carbs (1g sugars), 5.7g protein, 1.3g fibre, 0.161g sodium
This recipe was proudly brought to you by
Popular in Christmas
Kimberley gingerbread trifle by Jacob's
