Spring Cabbage Croquettes

Spring Green Cabbage

This variety of cabbage gives us an insight into what’s to come as the first buds of spring arrive. They are more tolerable of colder temperatures than many of their cousins and so are available immediately after the cold winter has done its best. They are usually picked early before they form hearts and so have many loose outer leaves. Look for firm brightly-coloured green leaves with no wilting. Treat as any other cabbage and shred before cooking.

Spring Cabbage Croquettes

Finely slice a large cabbage and sweat down in a pan with some chopped garlic and thyme. Boil two large potatoes in salted water until soft and strain. Allow the mixture to cool before adding the cabbage, some chopped chervil and two egg yolks. Adjust the seasoning. Pipe the mixture into cylinders approx 5cms wide and place in the fridge to firm up. Remove when firm and roll in flour, then egg and breadcrumbs. Repeat this twice. Cook in a deep fryer at 175oC for four minutes until golden.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

All content © Flavour Magazine 2011  |  Editor login
Website by malago.co.uk