Prep time: 20 minutes Cooking time: 50 minutes Serves: 4–5
CROQUETTES
- 2½ cups warm mashed potatoes
- 4 ENTERPRISE Smoked Viennas, cut in halves
- 2 teaspoons chives, finely chopped
- 2 tablespoons butter
- 1 cup cake flour
- 1 egg
- 1 tablespoon (15ml) water
- 1½ cups fresh breadcrumbs
- Sunflower oil, for frying
RAINBOW COLESLAW
- 2 cups red cabbage, shredded
- 2 cups white cabbage, shredded
- 3 carrots, cut into strips
- 1 red pepper, cut into strips
- Handful coriander, chopped
- 2 tablespoons sesame seeds
LEMON DRESSING
- ¼ cup (65ml) lemon juice
- ½ cup (125ml) olive oil
- 1 garlic clove, crushed
- 2 tablespoons sugar
- Handful coriander, chopped
- For coleslaw, combine all ingredients in a large bowl.
- For lemon dressing, combine all ingredients.
- For the croquettes, combine potatoes, chives and butter. Season to taste. Shape about 5 tablespoons of mixture around each halved ENTERPRISE Smoked Viennas into 10-centimetre logs.
- Place flour in a shallow bowl. In another shallow bowl, whisk egg and water to make an egg wash. Place breadcrumbs in a third bowl.
- Roll potato logs, one by one, in flour (shaking off excess), dip in egg wash and coat with breadcrumbs.
- Heat oil in a medium-sized saucepan until hot. Fry croquettes in batches for about 5 minutes, or until golden – turning as required.
- Drain on paper towels. Serve with coleslaw and lemon dressing.
