Potato & mushroom croquettes with miso truffle mayo

MAKES 20-22 PREP 35 mins plus cooling and chilling COOK 1 hr MORE EFFORT V

1kg floury potatoes such as Maris Piper, unpeeled 150ml vegetable oil, plus extra for deep-frying

4 onions, finely chopped 25g dried shiitake and kikurage mushrooms, rehydrated in boiling water white pepper, for seasoning 100g plain flour

3 eggs, beaten

250g panko breadcrumbs aonori seaweed, to serve (see tip, below left)

For the truffle miso mayo 5g shio kombu, finely chopped in a blender (optional, see tip, below left)

15g white miso

40ml tamari soy sauce 500g mayonnaise

30ml mirin

30ml light soy sauce

25ml black truffle oil

15ml balsamic glaze

1 Bring the potatoes to the boil in a pan of water. Simmer for 45 mins until tender. Drain and leave to cool. 2 Meanwhile, heat the 150ml oil and fry the onion for 10 mins. Drain the mushrooms (reserve the liquid for stock), finely chop and add to the pan. Fry for a few minutes more.

3 Remove the potato skins and discard, then mash the potatoes. Stir in the mushroom mix. Season with salt and white pepper.

4 Divide into 50g portions and roll into balls. Chill for 30 mins on a lined baking tray.

5 Put the flour, egg and panko in three separate bowls. Roll the balls in the flour, egg and finally the panko until coated. Chill for up to one day.

6 Mix all of the mayo ingredients together and season to taste.

7 Heat a pan no more than 1/3 full with oil to 180C (or use a deep-fryer). Deep-fry the croquettes in batches for 5 mins. Drain on kitchen paper, season with salt and aonori seaweed, if using. Serve with the miso mayo.

PER CROQUETTE (22) 334 kcals • fat 24g • saturates 2g • carbs 23g • sugars 4g • fibre 2g • protein 4g • salt 0.8g

SERVES 4 PREP 15 mins COOK 15 mins EASY

4 x 100g skinless monkfish fillets 2 eggs, lightly beaten

100g panko breadcrumbs

4 tbsp plain flour vegetable oil, for deep-frying soft butter, for spreading

8 slices thick white bread

¼ small white cabbage, finely shredded

For the bulldog sauce

½ tbsp finely chopped onion

3 tbsp tonkatsu sauce

1 tbsp ketchup

For the mustard mayo

1 tsp karashi mustard powder or English mustard powder

2 tbsp Kewpie mayo or salad cream

1 To make the bulldog sauce, pour boiled water from the kettle over the onion. Drain. Pat dry with kitchen paper and mix with the tonkatsu sauce and ketchup. Set aside.

2 To make the mustard mayo, mix the mustard powder with

1-2 tsp water to make a paste, then mix with the mayo and set aside. 3 Gently bash the monkfish fillets to an even thickness. Season both sides. Put the egg and panko in separate bowls, then dust the fish with the flour. Dip in the egg, then the panko, turning to coat.

4 Heat 1/3 of a pan with vegetable oil to 180C. Deep-fry the fish in batches for 5 mins until golden and cooked through – you may need to gently keep the fish submerged in the oil using a spatula. Drain on a plate lined with kitchen paper.

5 Heat a large frying pan over a medium heat. Lightly spread the butter over the bread slices and toast, buttered-side down, until golden. Spread the toasted sides with the mustard mayo and scatter over some of the shredded cabbage. 6 Spread the bulldog sauce over both sides of the fried fish. Top four of the bread slices with the fish, then sandwich with the rest of the bread. Cut off the crusts, then slice the sandwiches in half lengthways. Cut each half into two or three pieces crosswise.

GOOD TO KNOW calcium

PER SERVING 867 kcals • fat 45g • saturates 15g • carbs 79g • sugars 10g • fibre 5g • protein 33g • salt 2.8g