1 cup (approximately 200g) leftover Sausage, Apple & Sage Stuffing, crumbled
10 small cubes (approximately 100g) melting cheese, such as Cheddar, Mozzarella or Fontina
½ cup (60g) plain/AP flour
2 large eggs, beaten with 1 tbsp water
1 ½ cups (90g) Panko breadcrumbs
Vegetable oil, for deep frying
Salt and black pepper, to taste
Directions
Combine the leftover stuffing and cheese cubes in a bowl.
Take approximately ⅓ cup of cold mashed potato and flatten it in the palm of your hand.
Place a spoonful of the stuffing and cheese mixture in the centre. Fold the potato around the filling, ensuring it is completely sealed, then shape into a neat ball or cylinder.
Place the flour, beaten egg and Panko breadcrumbs into three separate shallow bowls. Season the flour with salt and black pepper.
Coat each croquette in flour, followed by the beaten egg and finally the Panko breadcrumbs.
Place the breaded croquettes in the refrigerator for 20 minutes to firm up before frying.
Heat approximately 5cm of vegetable oil in a deep, heavy-based pan to 175°C (350°F) .
Fry the croquettes in batches for 3 - 4 minutes, turning as needed, until golden brown, crisp and heated through.
Drain on kitchen paper, season with salt and serve immediately.
