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Oat colcannon croquettes
Fry up these croquettes for an authentically Irish lunch.
SERVES
2
TO
3
Ingredients
- 455 grams peeled, mashed colcannon
- 1 teaspoon flat parsley, finely chopped
- 1 teaspoon Dijon mustard
- 50 grams porridge oats
- 50 grams fine breadcrumbs
- 1 egg
- Vegetable oil
- Sea salt and freshly ground black pepper
Directions
- Place the mashed potato, mustard and chopped flat parsley into a large bowl and mix well together.
- Scoop the mixture using a dessert spoon and form balls the size of a table tennis ball and lay them once shaped on a tray.
- Using a pastry brush, gloss the croquettes with the beaten egg.
- Scatter the fine bread and oat crumbs on a large plate and one by one gently roll the croquettes in the crumbs.
- Fry the croquettes in a frying pan with hot oil, turn once golden or alternatively bake in a pre-heated oven at 200oC for 15 minutes.
