Two slices of square sausage
Leftover potatoes and any leftover vegetables, such as peppers and carrots
100g strong cheddar
Half an onion
One egg, beaten
Lightly grill or fry two slices of square sausage on a low heat until it is ‘just’ done. Remove from the pan and press onto kitchen paper to remove any excess fat or oil. Cut each slice into three equal sized pieces. You will be able to make six croquettes from two pieces of square sausage.
Next, make a cheesy mash using left over potatoes. Add 100g grated strong cheddar to 600g of mash and half a lightly sauted, finely diced onion.
Divide your cheesy mash mix into 6 equal portions and then form each portion around one of the pieces of sausage to create a cylinder shape. If you are looking to use up other vegetables, try adding peppers and grated carrot to the mash also.
Lastly, you need to coat your croquette with breadcrumbs. I always whizz up the heels of a loaf of bread in my food processor - no-one in our house eats 'the heel', so it's a great way to prevent them going to waste. Alternatively, try making breadcrumbs out of bread that is on it’s use by date.
Dip each croquette into plain flour, then into beaten egg and finally into your breadcrumbs. At this point the croquettes can be covered and refrigerated for several hours or overnight. They can also be wrapped in plastic and frozen for up to 2 months. Defrost thoroughly before cooking.
Heat the oil in a deep fryer to 170oC. Add the croquettes in batches and fry for 8-10 minutes, they should be golden brown on all sides and piping hot throughout. Drain on paper towels and serve immediately.