BUBBLE & SQUEAK CROQUETTES WITH BOVRIL MAYO

Makes approx 15 croquettes

INGREDIENTS For the croquettes:

1kg maris piper potatoes; 1 large carrot; ¼ savoy cabbage 1 small onion; 70g pre cooked chestnuts; half an egg; 1tsp corn flour; salt and pepper to taste

To panne (coat):

Plain flour; egg; bread crumbs (panko if possible)

Bovril mayo:

1 egg yolk; 1tsp English mustard; 1tsp cider vinegar; 250ml veg oil; 2tsp Bovril (Short cut – add Bovril to a good quality mayo!)

METHOD:

1. Pre-heat oven to 1800 (fan). Prick all potatoes with a sharp knife and place on a baking tray in the oven for 30-40 minutes or until soft.

2. Grate the carrot, finely dice the onion, shred the savoy cabbage, sauté all separately in a pan until caramelised – not too much colour! Place all sauteed ingredients in a clean tea towel and squeeze out any liquid. Set aside. Roughly chop the chestnuts. Set aside.

3. Once the potatoes are soft, cut in half, and push through a drum sieve. Combine the sauteed vegetables, chestnuts, corn flour, potatoes and egg. Season to taste. It’s important to work with the potato while hot and to do so quickly without overworking the mixture.

4. Roll mixture into 15 balls, it needs to be compact to prevent breakages later.

5. To make the panne: Put the flour, egg and bread crumbs into separate bowls, toss the balls through each in that order. Chill for an hour, ideally overnight.

6. For the mayo: Put the egg yolk, mustard, vinegar and Bovril into a large bowl and whisk, gradually add the oil, whisk until thick and glossy adding 1tbsp of cold water if a little thick.

7. Fill a pan no more than a third full of oil, heat to 1800 degrees. Deep fry the balls in batches for 2-3 minutes or until golden brown. Drain on kitchen towel.

8. Serve with the Bovril mayo.